Chinese Food
The soul of Sichuan cuisine
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Twice cooked pork is a traditional Chinese dish for cooking pork. It is also called boiled pork in Western Sichuan. Every family in Sichuan can make it. The characteristics of double cooked pork are unique taste, bright red color, fat but not greasy. The so-called back to pot means to cook again. As a traditional Sichuan dish, it plays an important role in Sichuan cuisine. It is often used as the first choice in Sichuan cuisine grading. Double cooked meat has always been considered as the top of Sichuan cuisine. It is the embodiment of Sichuan cuisine-
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - minced pork, garlic, ginger, garlic, soya bean paste, dried chili, bean paste, prickly as
Step2:Stewed pork in cold wate
Step3:Wash garlic sprout
Step4:Shredded ginger, chopped garlic, chopped dried pepper, split in hal
Step5:Chopped black bean and Douban sauc
Step6:Remove the foam after boiling. Add a spoonful of cooking wine and two anise and a lump of chopped ginger. Continue cooking for about 15 minutes
Step7:Take a swipe at the garlic sprout and cut it of
Step8:Take out the streaky pork and slice it after coolin
Step9:The hot oil in the pot is about 3G, and the sugar will be ignite
Step10:Pour in the streaky pork and stir fry it for oi
Step11:Add dried pepper and shredded ginge
Step12:Add soy sauce, stir fry the red oil, then add soy sauce, wine, old soy sauce, hot soy sauc
Step13:Stir fry the garlic sprouts (first white and then leaves
Step14:Stir fry for 30 seconds or so, and you will be out of the po
Step15:Finished products, your detail
Cooking tips:There are skills in making delicious dishes.
