Sichuan Potato Twice-cooked Pork Recipe

Sichuan Twice-Cooked Pork with Potatoes is also a common home cooking method. It is a traditional famous dish in Sichuan Province. It also belongs to Sichuan cuisine. The main ingredients are potatoes, pork belly, green and red peppers, green garlic, etc. It tastes fresh and has high nutritional value. Before cooking, put the pork belly in water and cook it until it is 70% to 80% cooked.

Sichuan Potato Twice-cooked Pork Recipe

Raw materials

Main ingredients: potatoes, pork

Accessories: green garlic, red and green pepper

Seasoning: bean paste, onion, ginger, cooking wine, chicken essence, salt, sugar

Preparation method

1. Wash and cut the potatoes into slices, wash and slice the pork, and wash and slice the red and green peppers;

2. Put the pan on fire, add the potato slices and stir-fry when the oil is hot, remove from the pan after they change color slightly;

3. Put the pot on fire, add the meat slices, onion, ginger, cooking wine, bean paste, sugar, green garlic, red and green peppers, then pour in the potato slices and chicken essence and stir-fry.

Dishes

Twice-cooked pork has a unique flavor, bright red color, is fatty but not greasy, and has a rich flavor.

The so-called re-cooking means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. It is often used as the first choice dish in Sichuan cuisine examinations. Twice-cooked pork has always been regarded as the top Sichuan dish and the embodiment of Sichuan cuisine. When people mention Sichuan cuisine, they will inevitably think of twice-cooked pork. It has good color, aroma and taste, and is pleasing to the eyes, making it the first choice for eating with rice.

Food incompatibility

Pork (lean): Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

It is not suitable to eat milk and lean meat together, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients cannot be absorbed at the same time. The foreign medical community calls this the incompatibility of phosphorus and calcium. The optimal ratio of calcium and phosphorus is between 1:1 and 1:1.5, at which time they promote each other's absorption.

Precautions

Some people who cook at home are accustomed to putting oil in a cold pan, or directly putting raw oil in to cook. Generally speaking, these are taboos in cooking. When a cold pot is heated up, the oil temperature is too high, the raw oil is boiled, and the oil smoke is too heavy. When it is added to the dish, the original flavor of the dish is greatly ruined. Therefore, you should wait until the pan is hot and then add the cooked oil. When making twice-cooked pork, you should also add a little oil first. It is best to use cooked vegetable oil. The vegetable oil and the lard in the meat will blend together to give it a more fried aroma.