Sichuan style twice-cooked pork

2024-08-15 09:14:14 Lunch

Ingredients

Pork belly
Garlic leaves
Doubanjiang
ginger
Onions
Anise
Zanthoxylum bungeanum
Chili
Light soy sauce
Essence of Chicken
Oil

Steps

1. Wash the green onions and tie them into knots;

2. Wash the garlic, cut the white garlic with an oblique knife, and cut the green garlic with a straight knife;

3. Wash and slice the ginger;

4. Wash the red pepper and cut into sections;

5. Wash the peppercorns and star anise (I forgot to take a photo of the star anise);

6. Wash the pork belly, boil half a pot of water, and blanch the pork belly first to remove the floating residue and impurities;

7. Boil another half pot of water, add peppercorns, star anise, green onions, ginger slices, and pork belly, cook for about 20 minutes, remove and cool;

8. After the pork belly is cool, cut into 3 mm slices;

9. Pour in 2 tablespoons of peanut oil, heat the oil to 50%, add in the sliced meat, and stir-fry until the meat slices are transparent;

10. Push the meat slices to the edge of the pot and add 1 spoonful of Pixian bean paste;

11. Fry the red oil to color the meat slices;

12. Pour in some light soy sauce for freshness;

13. Add some red pepper segments;

14. Add garlic white and garlic leaves in turn;

15. (Because Pixian Doubanjiang is salty, there is no need to add any more salt) Add some chicken essence to taste, stir-fry over high heat for about 20 seconds and remove;