Sichuan home-cooked twice-cooked pork
| Pork belly 200-250 grams | Green pepper 2 |
| Scallions 2 trees | Doubanjiang A small amount |
| Light soy sauce 2 small spoons | Salt Appropriate amount |
| sugar 5 grams | Green garlic/color pepper/onion/leek/pot helmet Choose one from 5 |
| Cooking wine Appropriate amount |
Step 1
pork bellyFirst put a little cooking wine in the water and cook for about 10 to 20 minutes until it can be penetrated with chopsticks and set aside.
Step 2
Let the cooked meat cool and cut into 2mm thin slices. This is where your knife skills are tested. If it is too thin, it will fall into pieces when fried. If it is too thick, it will not be able to form a light bulb nest. (You can put it in the freezer for five minutes to make it easier to cut)
Step 3
Add a little less oil and stir-fry the pork belly until the meat slices are curled, then push the meat to one side of the pot, add dried chili pepper and bean paste. When the color of the oil turns red, you can pull the pork steak over and stir-fry evenly.
Step 4
Pour in the green garlic, cooking wine, salt, sugar, and light soy sauce, and stir-fry evenly. Note, green garlic, colored peppers, onions, leeks, pot helmets, etc. are used to make twice-cooked pork. Cooking techniques for Sichuan home-cooked twice-cooked porkThe ingredients vary. In addition to garlic sprouts (green garlic), you can also use colored peppers, onions, leeks, pot helmets, etc. to make twice-cooked pork.
