Authentic Sichuan twice-cooked pork must use pork butt meat, and it is best to use the small piece of pork belly connected to the pig tail, which is fat but not greasy.

In fact, in addition to pork butt meat, pig hind leg meat is also a good ingredient for stir-frying twice-cooked pork. You want fresh pork slaughtered on the same day, preferably a piece of meat about the size of a palm in the back leg of a pig with alternating fat and thin. The back leg has two knives, four fat, four thin, six wide and three fingers wide. If it is too fat, it will be greasy, if it is too thin, it will be burnt, and if it is too wide, It’s difficult to shape if it’s too narrow.

However, in real life, everyone usually chooses better pork belly.

Precautions for making twice-cooked pork

1. Selected meat: To make twice-cooked pork, you must choose pork with skin, and it is the kind of pork butt meat that has both fat and lean. This kind of meat is fat and lean. It is uniform and easy to shape, so that the twice-cooked pork will be more delicious and beautiful when stir-frying!

2. Get the heat right: Of course, no matter what kind of food is made, the control of the heat is always the top priority. How to control the heat if you want to cook twice-cooked pork? Stir-fry the meat slices over medium heat, then add bean paste and stir-fry quickly. When the color of the meat slices comes out, add a little salt, continue to fry until the pork is rolled up, and add other seasonings. That’s it. As for when to add seasonings, you need to try many times to master it!

3. Skills in cutting meat: It is also very important to shape the meat slices of twice-cooked pork and learn to cut the meat slices. Wait until the meat is cool before cutting it. This will make the meat slices easier to maintain and have clear layers, which is very suitable for making the main ingredient of twice-cooked pork.

How to cook twice-cooked pork

1. First put the meat into a pot of cold water, add ginger slices, and a tablespoon of cooking wine. Bring the water to a boil over high heat, then turn to medium heat and cook for half an hour. about.

2. When you can pierce it with chopsticks and no blood comes out, turn off the heat.

3. Let the cooked meat cool and cut into thin slices. This is where your knife skills are tested. If it is too thin, it will fall into pieces when fried. If it is too thick, it will not make a nest. Cut the green garlic into inch-long sections with a diagonal knife.

4. Pour oil into the wok, heat the pan over high heat, add the sliced ??meat to the pan, and stir-fry until the meat slices are curled and the fat is transparent, so that all the oil in the pork is fried, and you can eat it. It doesn’t get tiring when you wake up.

5. Then push the meat to one side of the pot, add peppercorns and bean paste and stir-fry. When the color of the oil turns red, you can pull the meat over and stir-fry evenly. Pour in the green garlic, cooking wine, salt, sugar, and light soy sauce, and stir-fry evenly.