To make twice-cooked pork that is fat but not greasy and has a strong flavor in the mouth, you need to pay attention to the following points:

Pork belly

1. Choose the right meat: Suggestions for twice-cooked pork When choosing pork belly, choose pork belly with skin, which has a more appropriate fat ratio and better taste. At the same time, boil the pork belly in water to remove the blood and dirt, so as to remove the fishy smell and improve the aroma.

Marinate

2. Marinate: Cut the pork belly into thin slices and marinate for flavor. It is recommended to choose ginger, scallions and cooking wine as the pickling seasonings. You can also add some chili, pepper and other seasonings to remove the fishy smell, enhance the freshness and increase the taste.

3. Cooking: Stir-fry the marinated pork belly, add appropriate amount of bean paste and chili powder, stir-fry evenly, then add chopped green onion, minced ginger, minced garlic and other seasonings. During the cooking process, keep the oil temperature in the pot constant to avoid burning the pork belly. The twice-cooked pork is cooked until golden in color, plump in texture, fat but not greasy in the mouth, and overflowing with aroma.

4. Plate: Plate the twice-cooked pork, and sprinkle some chopped green onion and pepper powder on top to increase the appearance and taste.

The above is how to make twice-cooked pork fat but not greasy, and have a strong flavor in the mouth. It is recommended to observe carefully during the cooking process, master the heat, and adjust the taste. You can increase or decrease the ingredients appropriately according to your own taste.