How to make authentic twice-cooked pork?

Many people have eaten twice-cooked pork, which is a specialty food and also a type of Sichuan cuisine. Many people like to eat twice-cooked pork. The taste of twice-cooked pork in different places is also different, but the most authentic twice-cooked pork is Sichuan twice-cooked pork. The main ingredient for twice-cooked pork is pork belly. The fat and lean meat feels very delicious when eaten, which is why many people like to eat twice-cooked pork. There are many ways to cook twice-cooked pork, but the authentic method is very particular. Both the selection of ingredients and the control of heat are very important. Therefore, if you want to make the most authentic taste when making twice-cooked pork, it mainly depends on the attention to details.

1. Method 1

Wash the pork belly, add water to the pot, put the meat in and cook until the meat is cooked through, then remove from the pot. Cut the garlic sprouts into sections, cut the pepper into thin strips, cut the onion into diamond-shaped pieces, slice the ginger, and set aside. Rinse the pork belly in cold water, cut into pieces, and set aside. Heat the pan, add the pork belly and stir-fry until the oil comes out, then add the bean paste when the meat curls up. Add the chili peppers and garlic sprouts in turn, add the onions after frying until fragrant, stir-fry evenly, add chicken essence and serve. The delicious twice-cooked pork is ready.

2. Method 2

Add water to the pot, put in a few slices of ginger, 1 spoon of cooking wine, and a few peppercorns. Add the pork belly, wait for the water to boil, and simmer for about 15 minutes, then remove from the heat. Slice the pork belly as thinly as possible, cut the green garlic into sections and set aside, cut some ginger, and leave some green garlic heads. Heat the oil in a pan and try to apply oil evenly on both sides of the pan to prevent the meat from getting stuck. Add the pork belly and stir-fry until the meat is slightly curled, turn the meat aside, add a spoonful of Pixian bean paste and stir-fry until red oil comes out, turn the meat over and stir-fry evenly, stir-fry for a while, add green garlic, stir-fry for a while, add half a spoonful of cooking wine, half a spoonful of sugar, half a spoonful of MSG, and a little chicken essence and stir-fry for a while.

3. Tips

The key to making twice-cooked pork is precision. The simpler it is, the more careful you need to be. The pork should be freshly slaughtered that day, and the hind leg should be cut into two pieces (the best piece is the thin-skinned pork butt tip), with four parts fat and 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. !(It cannot be replaced by pork belly, rib meat, etc., and it is not all lean meat. The texture of tenderloin is not disgusting and it is woody.