How to make twice-cooked pork with fermented black beans?

Everyone knows about twice-cooked pork. It is a well-known dish in our country. After being improved, there are more and more ways to cook it. Taking into account the different tastes of many people, some special ingredients can be added to the twice-cooked pork. Of course, the original taste of the twice-cooked pork must not be changed. So, what is the method of cooking twice-cooked pork with fermented soybeans, a special Sichuan dish?

The taste of Sichuan cuisine is well-known among Chinese people. As one of Sichuan's famous dishes, twice-cooked pork with garlic sprouts and fermented black beans is really delicious. The meat, garlic sprouts and fermented black beans are fragrant, and the aroma can be smelled dozens of meters away. The meat is mellow and not greasy, and the color is authentic. It is a good dish to entertain guests with wine. As a Sichuanese, I will share with you my own cooking experience in real life.

Ingredients Recipe Calories: 2840 (kcal)

Main ingredients: 500g pork belly, 200g fresh garlic sprouts

Methods/Steps

Remove the fishy and greasy smell of new meat

Put the fresh pork belly into the pot, add appropriate amount of water and put in 2-3 slices of old ginger slices to cook together.

While the meat is cooking, you can wash the garlic sprouts, cut the roots at an angle, and cut the leaves straight. The length of the cut should be about 2-3 cm. At the same time, you can cut the old ginger into shreds.

Boil the meat for about five minutes (or until it is 40% to 50% cooked), scoop it out with a colander and place it on a plate to dry.

Cut the dried pork belly into thin slices. The thickness of the slices should be about 2-3 mm. After cutting, pour out the fermented black beans and put them in a bowl and use chopsticks to scatter them. Plan to use about 50 grams for cooking.

Everything is ready, you can turn on the fire and start frying. Put the sliced ​​pork belly into the wok, stir-fry over high heat until the surface is slightly browned. (Some methods will take out the pork slices first and then pour them back into the wok)

Now pour the scattered fermented black beans into the pan and stir-fry over high heat for about half a minute. Turn down the heat until the fermented black beans are fully fried and have a fragrant aroma.

Add the shredded ginger to the pan and stir-fry over medium heat for 10-20 seconds.

Pour the garlic sprouts into the wok and stir-fry over high heat for about 1-1.5 minutes. When you smell the fragrance of the garlic sprouts, switch to medium heat and stir-fry.

Next, put the appropriate amount of salt and chicken essence into a small bowl, mix with a little water, shake well and then pour into the wok.

Stir-fry over high heat for about 10-15 seconds and then turn off the heat (when you feel the salt and chicken essence have been absorbed into the dish). Stir-fry for a few seconds and remove from the heat. In this way, Sichuan twice-cooked pork with garlic sprouts and black beans is ready.

Precautions

The meat should be sliced ​​thinly, and you can add bean paste to adjust the color. Add a fresh chili pepper in appropriate amounts according to how spicy you like it.

When frying meat, the meat slices should be fried until the surface is slightly yellow, indicating that it is fried. If it is not fried yellow, it will not taste good.