Chinese Food
Double cooked pork
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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. It has always been regarded as the first of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of it.
Cooking ingredients
Cooking Steps
Step1:Wash streaky pork and put it into a cold water pot. Put in some pepper. Boil two pieces of ginger until it's broken. Remove and set asid
Step2:Wash and cut the green pepper and onion into two centimetres square pieces
Step3:Cut the pork into slice
Step4:Put the oil in the pot. Put in the pork slices and stir fry until the color changes. Put in the black bean and continue to stir fry
Step5:Put in some Pixian Douban and stir fry it with red oil to dry the body
Step6:Stir fry the green peppers and onion. When the vegetables are discolored, they will be out of the pot.
Cooking tips:Attention - Pixian Douban and Douchi are both seasoned. So I didn't put any more seasoning. This is a home-made version. No need to be professional. Generally, the double cooked pork is served with green garlic as a side dish. It's not easy to buy green garlic at this time, so you can put onions and green peppers. There are skills in making delicious dishes.
