【Main Ingredients】 Pork butt tip 300g
Garlic sprouts 150g 【Excipients】
Old ginger Appropriate amount tempeh Appropriate amount
Zanthoxylum bungeanum 5-10 capsules 【Seasoning】
Doubanjiang 1 scoop White sugar 2 small spoons
Light soy sauce A small amount
Traditional Sichuan garlic sprouts twice-cooked pork recipe Illustration of how to make Bao Jiao Bao Hui [Traditional Sichuan Twice-cooked Pork with Garlic Sprouts] 1

Step 1

Put the hip tip meat in a pot of cold water, add a few slices of ginger, a little cooking wine, bring to a boil over high heat, then reduce the heat to low, and cook until the pork can be easily penetrated with a chopstick, then take it out and let it cool. After the cooked pork has cooled, cut it into thin slices of about 2 mm. Wash the garlic sprouts and cut into horseshoe shapes. Illustration of how to make Baojiao Hui [Traditional Sichuan Twice-cooked Pork with Garlic Sprouts] 2

Step 2

Heat a little cold oil in a pan, add sliced ​​pork and stir-fry.Illustration of how to make Baojiao Hui [Traditional Sichuan Twice-cooked Pork with Garlic Sprouts] 3

Step 3

Fry the pork until slightly curled, add tempeh, ginger, and Sichuan peppercorns and stir-fry until fragrant. Illustration of how to make Bao Jiao Bao Hui [Traditional Sichuan Twice-cooked Pork with Garlic Sprouts] 4

Step 4

Add bean paste and stir-fry evenly. Illustration of how to make Baojiao Baohui [Traditional Sichuan Twice-cooked Pork with Garlic Sprouts] 5

Step 5

Add a small amount of light soy sauce and an appropriate amount of sugar to enhance the freshness (I like to eat something sweet, so I added 2 small spoons, which can be reduced to 1 spoon) Illustration of how to make Bao Jiao Bao Hui [Traditional Sichuan Twice-cooked Pork with Garlic Sprouts] 6

Step 6

Finally, add the garlic sprouts and fry until they are raw. Add a little chicken essence before putting it in the pot. Illustration of how to make Baojiao Baohui [Traditional Sichuan Twice-cooked Pork with Garlic Sprouts] 7

Step 7

It’s delicious, delicious, and delicious. My only suggestion is to cook more rice, as I’m afraid it won’t be enough. Traditional Sichuan garlic sprouts twice-cooked pork cooking techniques