Authentic Sichuan Twice-cooked Pork Recipe

Twice-cooked pork is a classic Sichuan dish. If you want to make it authentic, first of all, you must prepare the Pixian bean paste, and then proceed with the cooking. For example, you also need to prepare an appropriate amount of green garlic, or you can use green peppers or onions instead. Cook the pork belly until it is 70% to 80% cooked, and then cut it into thin slices. In order to remove the fishy smell, you can add cooking wine and ginger slices when cooking pork belly.

Authentic Sichuan Twice-cooked Pork Recipe

Production method 1

Ingredients: 200g pork belly, 2 green garlics

Accessories: about 20 peppercorns, 7 or 8 slices of ginger, 2 tablespoons of Pixian bean paste, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of soy sauce

step:

1. First put the meat into a pot of cold water, add ginger slices and a large spoonful of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour.

2. Turn off the heat when you can poke it through with chopsticks and no blood comes out.

3. Let the cooked meat cool down and cut it into thin slices. This is where your knife skills are tested. If it is too thin, it will break when stir-fried. If it is too thick, the slices will not form thin slices. (You can put it in the freezer for five minutes, which makes it easier to cut)

4. Cut the green garlic diagonally into inch-long pieces.

5. Pour oil into the wok and heat it over high heat. Add the sliced ​​meat into the wok and stir-fry until the meat is curled up and the fat is transparent. This way all the fat in the pork is fried out and the food will not be greasy.

6. Then push the meat to one side of the pot, pour in the peppercorns and bean paste and stir-fry. When the color of the oil turns red, you can pull the meat over and stir-fry evenly.

7. Pour in green garlic, cooking wine, salt, sugar and light soy sauce and stir-fry evenly.

Method 2

Ingredients

Main ingredients: 400 grams of pork belly.

Accessories: half a spoonful of bean paste, 8 small green peppers, 3 slices of ginger, a small handful of peppercorns, 3 spoonfuls of cooking wine, appropriate amount of salt, half a spoonful of sweet noodle sauce, 2 cloves of garlic, half a scallion, and half a spoonful of dark soy sauce.

Steps

1. Ingredients 1: Slice ginger and cut green onion into sections. 1 handful of Sichuan peppercorns for later use; [3]

2. Add water to the pot, bring to a boil, add ingredient 1, half a spoon of dark soy sauce, and 2 spoons of cooking wine, mix into soup, and cook for 3 minutes;

3. Add the pork belly and cook over medium heat for 10 minutes (chopsticks can easily penetrate). After scooping out, let it cool (it’s best to put it in the refrigerator for 2 minutes), and cut it into thin slices;

4. Ingredients 2: While the meat is stewing, cut the green pepper diagonally, cut the green onion into strips vertically, and smash the garlic. Set aside the bean paste and sweet noodle sauce;

5. Heat the oil in a pan and fry the meat slices until the surface of the meat slices is slightly curled. Turn to medium-low heat, add half a spoonful of bean paste and minced garlic, stir-fry until fragrant, and stir-fry until red oil comes out. Add half a spoonful of sweet noodle sauce and stir well to make it tasty. Add 1 spoon of cooking wine and 1 spoon of stewing meat broth;

6. When the meat is fragrant, turn to high heat, add green pepper and scallion shreds and stir-fry until cooked, then add appropriate amount of salt to taste. Turn off the heat.