Twice-cooked pork is a traditional pork dish in Chinese Sichuan cuisine. It is also called braised pork in Western Sichuan. Every household in Sichuan can make it.

The so-called "huiguo" means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, you must think of twice-cooked pork.

Raw materials

Main ingredient: pork leg

Accessory materials: selected according to different seasons, mainly green garlic sprouts, green peppers, young ginger, garlic moss, etc.

Seasoning: Pixian bean paste, sweet sauce, soy sauce, mixed oil

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Preparation method

Connect fat and thin Scrape and clean the pork leg, put it into a soup pot and cook until the meat is cooked and the skin is soft. Remove and cool, then cut into 5cm long, 4cm wide and 0.2cm thick slices; cut green garlic sprouts or other accessories into slices. Put the wok on a high fire, add the pork oil and heat it to 60% heat. Add the meat slices and stir-fry until the oil spits out. When the meat slices are like a lantern nest, add the minced Pixian bean paste and stir-fry until it becomes coloured. Add in the sweet noodle sauce and stir-fry until the aroma becomes fragrant. Add soy sauce and stir-fry evenly, then add the auxiliary ingredients and stir-fry until cooked. Serve.

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Making Points

Meat Selection

The selection of meat is very particular. You must choose the two-knife sitting on the back buttocks. The meat should be 6 points fat and 4 points lean.

Cook until cooked.

Cook until about medium rare.

Shape requirements

It should not be too thick, not too small and the meat should be with skin on.

Selection of side dishes

It can depend on the season, but the most authentic twice-cooked pork is best with green garlic sprouts.

Frying requirements

The process of frying twice-cooked pork requires very particular attention to the use of heat. Don’t use too much oil, as long as it can be stir-fried without sticking to the pan; don’t overheat the oil, otherwise it will be fried. Remember not to do this with twice-cooked pork. When the meat slices are fried with a small amount of oil over a warm fire, the fat will melt and overflow under the influence of the oil temperature, which is called oil spitting. This will reduce the greasiness. So how to judge oil spitting? To judge by the amount of oil. Just increase the oil in the pot slightly and that's it. Don't spit too much oil or it will get old.

Conditioning of seasonings

Pixian Douban is the most important seasoning. Try to use authentic Pixian Douban, and add a little sweet sauce to make the taste rich and slightly Add a little sugar, because the twice-cooked pork needs a slightly sweet taste. In addition, adding an appropriate amount of tempeh adds another flavor!

Features

Unique taste, bright red color, fat but not greasy.