Pork belly 1 catty Garlic sprouts 7 roots
Green pepper 1 Ginger A few slices
Green onions Half root Pixian Douban 2 teaspoons
Laoganma Black Bean Sauce 2 teaspoons Old soy sauce Appropriate amount
Zanthoxylum bungeanum Appropriate amount
Sichuan classic ~ How to make twice-cooked pork with garlic sprouts Sichuan classic ~ illustration of how to cook twice-cooked pork with garlic sprouts 1

Step 1

Boil the whole piece of pork in water for about 20 minutesTake out the bell, let cool and slice into slices Sichuan classic ~ Illustration of twice-cooked pork with garlic sprouts 2

Step 2

Wash the garlic sprouts and green onions and cut them diagonally into sections, and slice the green peppers. Pay attention to separate the green and white parts of the garlic sprouts. Shred ginger Sichuan classic ~ Illustration of twice-cooked pork with garlic sprouts 3

Step 3

Lao Gan Ma, Pixian Douban, Lao Soybean are ready Sichuan CuisineDian~Illustration of how to cook twice-cooked pork with garlic sprouts 4

Step 4

Pour oil into a hot pan. When it is 50% hot, add the meat slices and stir-fry over medium heat until the fat comes out. Pay attention to the oil temperature and use medium heat, otherwise the oil will splash Sichuan classic ~ illustration of how to cook twice-cooked pork with garlic sprouts 5

Step 5

When the meat begins to curl and the fat gradually comes out, add shredded ginger, peppercorns and scallions, stir-fry, then add bean paste and Laoganma black bean paste, stir-fry evenly Sichuan classic ~ Illustration of twice-cooked pork with garlic sprouts 6

Step 6

Add a little dark soy sauce, then add the green pepper and the white part of the garlic sprouts and stir-fry evenly. When the green pepper becomes tiger skin-like, add the garlic sprouts, stir-fry twice quickly, then remove from the pan and serve.Sichuan classic ~ illustration of how to cook twice-cooked pork with garlic sprouts 7

Step 7

Delicious food is ready! Sichuan classic ~ cooking techniques for twice-cooked pork with garlic sprouts

1. After the meat is cooked, wait until it cools down before cutting it, so try to cook the meat as early as possible. 2. Doubanjiang is salty, so don’t add any more salt, remember! 3. Use medium to low heat throughout the process, especially when stir-frying the meat in the front, put it in when the oil is not too hot, so that there will be no oil splash