How to make twice-cooked pork, bright in color, fat but not greasy, mellow in the mouth, spicy and delicious with rice?

Twice-cooked pork is a veritable specialty dish in our family. Whether it is a daily meal at home or a gathering with friends and family, I will make a portion of twice-cooked pork. It is brightly colored, plump but not greasy, and delicious. Mellow and spicy food is undoubtedly the rice killer. If you haven’t been to Sichuan, you can try authentic twice-cooked pork. It’s actually not too difficult. Let’s take a look. Step 1

Food: 1 piece of pork belly, 1 small handful of garlic sprouts, 2 green chili peppers, 1 spoon of rice wine, then add a small spoon of sweet noodle sauce, stir well and add 1 spoon of rice wine. The meat is fragrant and then becomes popular. Add the chili pepper and garlic sprouts. Turn up the heat and stir-fry for two or three times, then remove from the pan and place on a plate. 1 piece of ginger, 4 pieces of garlic, a small spoon of Pixian bean paste, a small spoon of sweet noodle sauce, raw pork seasoning (2 star anise, 2 pieces of ginger, 3 bay leaves, 1 section of cinnamon, a few peppercorns, appropriate amount of salt) . Method:

Prepare all the food. Put the pork belly into the pot with cold water, 1 piece of pork belly, 1 small handful of garlic sprouts, 2 green peppers, 1 spoon of rice wine, 1 piece of ginger, 4 pieces of garlic, a small spoon of Pixian bean paste, a small spoon of sweet noodle sauce, and raw pork condiments. Cook the meat, cut the peppers diagonally, smash the garlic sprouts and cut them into sections with an diagonal knife. Slice garlic and mince ginger. Steam and stir-fry the meat in a hot oil pan until the surface of the meat is slightly curled. Turn to medium heat, add garlic, peppercorns, star anise, bay leaves, cinnamon, ginger slices and salt to the meat cooking water. Cook for 20 minutes, remove and refrigerate. Step 2

Cut the cooled raw pork into slices. Cut the peppers diagonally, smash the garlic seedlings and cut them into sections with an diagonal knife. Over medium heat, add garlic, peppercorns, star anise, bay leaves, cinnamon, ginger slices and salt to the meat cooking water. Cook for 20 minutes, remove and refrigerate. Slice garlic and mince ginger. Steam and stir-fry the meat in a hot oil pan until the surface of the meat is slightly curled. Turn to medium heat, add garlic and minced ginger and stir-fry until fragrant.

Add a small spoonful of bean paste and fry into chili oil. Add another small spoonful of sweet noodle sauce, stir well and add 1 spoonful of rice wine. The meat is fragrant and then becomes popular. Add the chili pepper and garlic sprouts. Turn up the heat and stir-fry for two or three times, then remove from the pan and place on a plate. A delicious plate of twice-cooked pork with great taste, enjoy it.