Authentic Sichuan Twice-cooked Pork Recipe

Sichuan twice-cooked pork is a common delicacy in the Sichuan and Chongqing areas, and is also a common home-cooked dish. In recent years, twice-cooked pork has become popular throughout the country, and is also a typical Sichuan dish. As authentic Sichuan twice-cooked pork, it tastes fresh and spicy, making people unable to stop, and is a good accompaniment to rice. The method of Sichuan twice-cooked pork is not difficult. If you want to make it authentic, you must use Pixian bean paste.

Authentic Sichuan Twice-cooked Pork Recipe

Main ingredients: 500 grams of pork hind leg with skin (or front meat, or pork belly)

Accessories: 60g garlic sprouts, 45g Pixian bean paste (the darker the fermented one, the more authentic it is), soy sauce (optional, 0.5g), sweet sauce (optional, sugar can be used for seasoning), 0.5g MSG

Method

1. Scrape and clean the pork, put it into a soup pot (water that can cover the meat, add ginger, garlic slices, scallions and peppercorns and boil until fragrant), cook until just cooked (chopsticks can penetrate the skin), remove and cut into slices about 2-3 mm thin;

2. Wash the garlic sprouts and cut them into horse ear shapes;

3. When the meat slices are cooked until oil is released and they are in the shape of a "lamp nest" (if the meat is lean, you can add a little vegetable oil), add the Pixian bean paste and stir-fry until fragrant;

4. Add (sweet sauce), garlic sprouts and MSG and stir-fry until garlic sprouts are cooked. Serve.

Method 2

Ingredients

Ingredients: pork, green onion, onion, ginger, garlic, dried red pepper, Sichuan peppercorns, Pixian bean paste, cooking wine, sugar, soy sauce

Preparation method

1. Put the pork belly with skin into cold water, add scallion segments, ginger slices, 7 or 8 peppercorns and appropriate amount of rice wine and bring to a boil.

2. Skim off the foam and cook until 80% cooked. Remove from the heat and let it cool naturally (just enough to insert chopsticks).

3. Cut the meat into thin slices, slice the ginger and garlic, and cut the onion into oblique sections.

4. Smash the white part of the green garlic with a knife, then cut it into diagonal sections for later use.

5. Heat the wok, add a little oil and stir-fry chili, peppercorns, onion and ginger.

6. Add the meat slices and stir-fry until the color of the meat slices becomes transparent and the edges curl up slightly.

7. Move the meat to one side of the pot, add the Pixian bean paste (you can chop it into small pieces first) and stir-fry until red oil comes out.

8. Add a little soy sauce or sweet bean sauce to adjust the color, and stir-fry evenly with the meat slices.

9. Add green garlic, a little cooking wine and sugar, adjust the taste and serve.

1. Choose the meat carefully: choose fresh pork slaughtered that day, with four parts fat, two parts hind legs, six parts lean and three fingers wide. Too fat will make it greasy, too lean will make it burnt, and too wide or too narrow will make it difficult to shape.

2. Season the meat when cooking: It is difficult to get the meat aroma when boiling in plain water. Therefore, after the water boils, first add ginger (smashed with a knife), scallions, garlic, and peppercorns to make soup. Wait until the soup is fragrant, then add the washed pork. Remove from the pot when it is 60% cooked and set aside. Do not cook it too soft.

3. Be skillful in cutting meat: Many people wait until the meat is cold before cutting it, which makes the fat and lean parts easy to break, and it is hot when the meat is hot, making it difficult to cut evenly. A knowledgeable chef will soak the meat in cold water and cut it when the outside is cold and the inside is hot. If you have a refrigerator, you can put the freshly cooked meat in the freezer for two or three minutes, which will make it easier to cut.

4. The ingredients must be proper: the bean paste must be authentic Pixian bean paste, chopped finely with a knife, and the soy sauce should be thick enough to cling to the wall of the bottle.

5. Get the right temperature when simmering: Mastering the temperature is the key to twice-cooked pork. Use medium heat, add the chopped Pixian fermented bean paste after the meat slices, mix and stir-fry, so that the unique color and flavor of the fermented bean paste can penetrate into the meat. A chef who knows how to control the heat and oil temperature well can cook the meat slices into curled nest shapes, commonly known as "dengzhanwo". When the meat slices are cooked, immediately add a little sweet bean sauce and soy sauce. You can also add a few drops of cooking wine and a little chicken essence to increase the aroma and flavor. Then, immediately add the ingredients, turn to high heat, stir-fry until cooked and serve.