Pork belly 200 grams Colorful pepper 150g
hot pepper 80g Green onions 100 grams
Zanthoxylum bungeanum 12-20 capsules Ginger 3-6 tablets
Garlic 2 flaps Pixian Doubanjiang 1 scoop
Cooking wine 1 scoop Light soy sauce 1 scoop
sugar 8 grams Corn oil Half tablespoon
Sesame oil 1 small spoon
How to make spicy twice-cooked pork Authentic Sichuan cuisine~Illustration of spicy twice-cooked pork 1

Step 1

Prepare the required ingredients, boil the pork belly in boiling water for 10-15 minutes, take it out and let it cool Authentic Sichuan cuisine~Illustration of spicy twice-cooked pork 2

Step 2

Wash the ingredients, cut the pork belly into thin slices, cut the bell pepper into cubes, cut the pepper and green onion diagonally, dice the garlic, and slice the ginger. Authentic Sichuan cuisine~Illustration of spicy twice-cooked pork 3

Step 3

Heat oil over low heat, add peppercorns, ginger slices, and diced garlic and sauté until fragrant Authentic Sichuan Cuisine ~ Spicy Twice-cooked Pork Recipe Illustration 4

Step 4

Fry the twice-cooked pork over low heat until slightly browned and slightly curled. Authentic Sichuan cuisine~Illustration of spicy twice-cooked pork 5

Step 5

Add 1 spoonful of bean paste and stir-fry over high heat for a while Authentic Sichuan cuisine~Illustration of spicy twice-cooked pork 6

Step 6

Add the bell peppers and stir-fry over high heat until cookedAuthentic Sichuan cuisine~Illustration of spicy twice-cooked pork 7

Step 7

Add the peppers and green onions and stir-fry for a while Authentic Sichuan cuisine~Illustration of spicy twice-cooked pork 8

Step 8

Add 1 tablespoon of sesame oil before serving to enhance flavor Authentic Sichuan cuisine~Illustration of spicy twice-cooked pork 9

Step 9

Turn off the heat, plate and enjoy~ Spicy twice-cooked pork cooking tips

1. The twice-cooked pork should be cooked in a pot with boiling water in advance, and added with ginger slices. The cooked twice-cooked pork should be cooled before slicing; 2. Sesame oil can be added to enhance the flavor; 3. Be careful not to add too much sugar that affects the taste; ――――――――――――――――― This is the Andong spicy version of twice-cooked pork. The ingredients are adjusted appropriately for different flavors. It is an authentic Sichuan dish. As a soybean fan, it is worth trying~