How to make Sichuan style twice-cooked pork

If we want to eat healthily, we need to cook our own meals. Only in this way can we be healthy. For this reason, I will first talk about the cooking method of Sichuan-style home-cooked twice-cooked pork.

1. Prepare the ingredients. Meat, dried radish, and garlic sprouts.

2. Wash the meat, put it into clean water and boil it, then add ginger slices and peppercorns and cook together with the meat. Bring to a boil and use a spoon to remove the floating foam and impurities, then add cooking wine.

3. While the meat is cooking, take some time to cut the dried radish and garlic sprouts and set aside.

4. Cook the meat until it is 60% to 80% done or fully cooked, then remove from the heat and let it cool before cutting.

5. Cut the meat and set aside. It is best to cut the meat into large slices with uniform thickness.

6. Turn on the fire and heat the pot. Pour about 70 grams of vegetable oil into the pot and heat it.

7. Add the meat and stir-fry.

8. Add the prepared seasonings. Sichuan pepper, ginger, chili sauce, sugar, garlic, etc.

9. Stir-fry with seasonings, paying special attention to the chili sauce to remove the raw smell so that it will taste good. Then add the dried radish and stir-fry, then add the garlic sprouts.

10. Put the finished product on a plate and prepare to eat.

11. In addition, you can add some spices to the soup used to cook meat and cook your favorite vegetarian dishes. This way, you can have both meat and vegetarian dishes, killing two birds with one stone.

Sichuan style home-style twice-cooked pork is not difficult to make, as you can see from the steps above. Now, you can go to the kitchen and try it. Only after you put in the effort will you discover how delicious this dish is.