Cooking Steps

1. 

   Step1:Add ginger slices, prickly ash and a spoonful of cooking wine into the pot with cold water. Boil and skim off the blood foam. Cook until it is seven or eight ripe. About three or five minutes. Take it out to coo

2. 

   Step2:When the meat is cold, we make sweet potato skin first. Mix the sweet potato flour with water. It's about three to one to make a past

3. 

   Step3:Add a little oil to the hot pot. Fry the paste into a cak

4. 

   Step4:Slice the cold sweet potato skin for later use. (add the sweet potato skin to make the double cooked pork. The taste is richer

5. 

   Step5:Sliced pork, hot oil from the pot, medium heat fried pork, fried oi

6. 

   Step6:The sliced meat is oily. Stir fry the sweet potato ski

7. 

   Step7:Add a spoonful of Pixian bean paste (the soul of Sichuan cuisine). Stir well. Add a little sugar to taste. Continue to stir fr

8. 

   Step8:Then stir fry with green and red pepper

9. 

   Step9:Finally, put in the garlic sprouts. Stir fry until it's green and you'll be out of the pot

10. 

    Step10:In this way, the sweet potato skin and twice cooked pork are ready to serve