Twice cooked pork is one of the top ten classic dishes in Sichuan. It can be made almost by every family. Everyone can fry it. It's called national delicacy . This dish is delicious and spicy. It's fat but not greasy. It's fragrant at the entrance. It's not enough for two bowls of rice.
Step1:Wash the pork and cut it into meat slices of moderate thicknes
Step2:Cut the onion and red pepper into diamond shape. Cut the garlic seedling into sections. Slice the garlic
Step3:After the titanium crystal pot is preheated, add a little oil, and heat it to produce oil grain. Then adjust the heat. Put in the meat slices. Fry the oil in a small heat
Step4:Pan fry the meat until golden, then turn over
Step5:Separate the excess oil from the meat slices and fry them. The meat slices are slightly curly. At this time, put the meat slices out for use first
Step6:Keep the bottom oil in the pot. Add garlic, 5g Douchi, 30g Pixian Douban sauce, 10g dry pepper. Stir fry over low heat to produce red oil
Step7:Put in the onion
Step8:Stir fry evenly. Put the fried meat in it
Step9:Stir fry until the meat is evenly coated with red oil, then put in the garlic seedling and red pepper
Step10:When the garlic is soft, add 10g soy sauce to taste.
Step11:It's delicious and spicy. The classic double cooked pork is finished.
Cooking tips:There are skills in making delicious dishes.