Chinese Food
Return to pot with garlic and pepper
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Twice cooked pork is a special dish of the Han nationality. It is a traditional dish of pork in Sichuan cuisine, one of the eight major cuisines in China. The area of Chengdu in Western Sichuan is called boiled pork. The area of Chongqing in eastern Sichuan is called Double cooked pork. It can be made by every household in Sichuan and Chongqing. The characteristics of double cooked pork are unique taste, bright red color, fat but not greasy, and strong fragrance. The so-called back to pot means to cook again. As a traditional Sichuan dish, twice cooked pork plays an important role in Sichuan cuisine.
Cooking ingredients
Cooking Steps
Step1:Heat 68% of the oil into the pot, quickly add pork, and then quickly scoop it up.
Step2:Add a little oil into the pot and stir fry Pixian bean past
Step3:Stir fry the bean slices and add the bean drum and sweet sauce. Stir again. In this process, if the speed is to be fast, the fire must be accurately controlled.
Step4:Add pepper and stir fry evenl
Step5:Add in the garlic and stir well. Add in monosodium glutamate (right amount), sugar (a little) and then start the pot.
Step6:I didn't take a picture when I was waiting for the dishes to leave, so I found a picture of the effect of plate loading
Cooking tips:There are skills in making delicious dishes.
