How to cook twice-cooked pork

Twice-cooked pork

[Making ingredients]

Pork ham with skin, garlic sprouts, Pixian bean paste, soy sauce, Sweet sauce, MSG, lard.

　[Cooking Method]

　1. Scrape and clean the pork, put it into a soup pot and cook until just cooked, take it out and let it cool and cut into slices. Wash the garlic sprouts and cut into horse ear shapes.

　2. Put oil in the pot, add pork slices and stir-fry until the oil becomes "lamp nest" shape, add finely chopped Pixian bean paste and stir-fry until fragrant and coloured. Add the sweet sauce and stir-fry until fragrant. Add soy sauce, garlic sprouts and MSG and stir-fry until the garlic sprouts are broken. Serve on a plate.

Features: Strong fragrance, fresh and slightly sweet color.

A famous dish of Sichuan people: authentic twice-cooked pork

Twice-cooked pork is a famous dish of Sichuan people and a home-cooked dish. In Sichuan, everyone knows how to cook it and everyone loves to eat it. Last year, Chengdu rated 12 famous dishes that Sichuan people love to eat, and Twice-cooked Pork topped the list, which shows how delicious it is.

Twice-cooked pork is also called "boiled pork" and has a long history. The reason why it is called twice-cooked pork is that after the meat is cooked or steamed for the first time, it is left to cool, sliced ??into thin slices, and cooked again in the pot for the second time. (Now there are also "twice-cooked potatoes", etc.)

Twice-cooked pork with skin on the skin can be fat or lean, fat but not greasy, smells fragrant and tastes delicious. (My mouth is watering while typing this: P...

To make twice-cooked pork, you need to choose the ingredients carefully - thin-skinned pork butt tip pork is the best! (Pork belly, pork ribs, etc. can not be substituted. Oh, it's not all lean meat, and the tenderloin doesn't taste good. There used to be a saying in the industry: One pig can't make several servings of twice-cooked pork. This shows that the selection of ingredients is very high.)

There are other ingredients: garlic sprouts, which are what Beijingers call "green garlic." It was strange when I was in Beijing. Beijingers called our garlic sprouts garlic sprouts, but the garlic sprouts were called green garlic. And baby cabbage is called rapeseed, but in Sichuan, rapeseed is called rapeseed. Another thing, sometimes I think, maybe many Beijing chefs follow the recipe of Sichuan cuisine, otherwise, how can garlic sprouts be added to twice-cooked pork, and garlic sprouts are also added to mapo tofu? I think the spiciness of Sichuan cuisine is not only related to the characteristics of Sichuan cuisine, but also related to the many fake chefs (sometimes it is so annoying that many people only remember spicy and forget about other things, and even think it is neither a donkey nor a horse: ((( (

In addition to rump meat and garlic sprouts, it is also the seasoning. Pixian Douban is indispensable. It is the "soul of Sichuan cuisine" (it is indispensable for Sichuan's "home-cooked taste". Look for "Juan" when buying it. "Cheng Brand" is authentic, black and red in color, fragrant but not salty. Don't buy black and salty inferior products), as well as sweet noodle sauce, ginger, pepper, and of course you can also prepare some radish or winter melon (sell it first, we will tell you later) Why do you use it: P

After the meat is selected, it’s time to cook it for the first time (steaming is also acceptable, it’s called “dry-steamed twice-cooked pork”). Throw a large piece into cold water. Don’t forget to add a few grains. For Sichuan peppercorns, put a piece of ginger in it and cook until it is raw (the skin can be penetrated with a chopstick), take it out and let it cool, then cut it into large and thin slices with a sharp knife for later use (not as thick as some people's skin). , the garlic sprouts are also cut into horse-ear shapes (technical term, diagonal cut, like diamonds). Didn’t you just have radish/winter melon? Cut into thick slices with a knife, remove the meat and throw it into the soup to continue cooking. Add salt and MSG after the PA to make a delicious "pot soup" (vegetables are good with wine, soup is good with rice:)

Stir-fried twice-cooked pork is extremely simple. Heat the pot without adding oil. Add the meat just now and stir-fry until the meat spits out oil and turns into a "lamp nest" (just like the oil lamp nest I ordered when I was a kid). Remember, this is the reason why it is fat but not greasy. Add the watercress and stir-fry until fragrant. Color, then add a little sweet noodle sauce, season with appropriate amount of salt (it will taste better if you don’t add MSG at home), then stir-fry the garlic sprouts, and it’s fragrant and delicious! Weird! The aroma spreads far and wide. In the past, one family would often fry twice-cooked pork, which made several families drool: P...

A few words, there is also a kind of "Lianshan twice-cooked pork", which is also very famous. , the meat slices are bigger and thinner! ! (It’s so big that you can’t imagine it. It’s as big as a palm. You can get 8-10 slices for 1 pound of meat. Don’t be afraid. It’s so delicious. If you think about it, you might not have it in a blink of an eye. It’s a portion, haha:))). In addition, you also need to add white flour pancake slices to fry together.

In this way, in terms of color, there are red, white and green; in terms of taste, it is crisp, soft and tough, complementing each other and adding beauty to beauty! ! ! !