Ingredients: pork butt tip, green garlic

Accessories: bean paste, black bean paste, onion, ginger, pepper, aniseed, cinnamon, rice wine, boiled meat, cook for about 20 minutes , add green onion, ginger, pepper, aniseed, cinnamon, and rice wine, skim off the foam, wait until chopsticks can be inserted into the meat, turn off the heat, soak for 5 minutes, and then take it out of the pan

Put the green garlic and cut into pieces. Cut the meat into large thin slices with an oblique knife. It depends on your knife skills. The thinner the better

Put a little oil in the pot, add the white meat and stir-fry until the fat becomes curled and transparent. Shovel the meat to the edge of the pot (this is what lazy people do! Haha! In fact, the meat should be shoveled out first before frying the bean paste), add the bean paste, stir-fry out the red oil, add the black beans, shredded ginger, and green garlic, and stir-fry together. There is no need to add salt when frying this dish, because the bean paste is already salty enough.

After the green garlic softens slightly, pour in rice wine and it is ready to serve.

Authentic twice-cooked pork pays attention to the use of rear hip meat, so that it can be fat and lean. When stir-frying, stir-fry the so-called Dengzhanwowo, garlic sprouts, green peppers, Yongchuan tempeh, steamed buns, Pixian douban (it is said that the most The good one is Juancheng brand), soy sauce, pickled ginger, white sugar, scallions (it’s best to use Beijing scallions, the taste will be thick and sweet), sweet noodle sauce (should be dark and bright in color, pure in sweetness, appropriate amounts of each. Production method: < /p>

1. Cooking meat

Be seasoned when cooking meat: it is difficult to get the aroma of meat when boiled in water. Therefore, after the water boils, you must first add ginger (smash it with a knife), Make soup with green onions, garlic, and Sichuan peppercorns. When the soup is fragrant, add the washed pork. If you can poke it with chopsticks and no blood comes out, pick it up and set aside. Do not cook it too soft; the cooked meat should not be cooked too soft. Add cabbage and tofu to the soup to make cabbage and tofu soup. It is also paired with a dipping water mixed with pepper oil, soy sauce, oil chili, minced garlic, and chicken essence. The taste is refreshing and just neutralizes the greasiness of the twice-cooked pork. Make sure nothing is wasted.

2. Cut the meat

Cut the meat wisely: Many people wait until the meat is cold before cutting it. It is fat and thin and easy to break. When it is hot, it will be hot to the touch. It’s difficult to make it uniform. Now that we have refrigerators, you can put the freshly cooked meat in the freezer for two or three minutes and then it’s ready to be cut. Each piece of meat is fat or lean, so you won’t feel tired or burnt when you eat it; < /p>

3. Served with Qiaotou and fried steamed buns

Cut green onions into ivory segments, cut garlic sprouts into sections, slice ginger and green peppers, and chop Yongchuan black beans slightly. In fact, there is nothing much to say about fried steamed buns. , but to make the steamed buns crispy without using any oil, the trick taught by my grandma is to slice the steamed buns into slices and dip them in cold water before putting them in the pan;

4. Adjust the meat sauce back into the pot< /p>

Because you want to ensure that all the bean curds are evenly coated with the sauce, you can mix all the seasonings first. The mixing method is: 1 spoon of Pixian Douban, 2 spoons of sweet noodle sauce, garlic cloves, soy sauce Appropriate amount (don't put too much soy sauce, because Pixian Douban is salty) and a little sugar and mix well;

5. Stir-frying:

Put the wok over high heat and heat the oil until it reaches six When it is hot, first add a few peppercorns and saute until fragrant, then add the meat slices and stir-fry until the meat slices are boiled into roll-shaped nests, commonly known as "lamp nests". Not greasy.

Leave the oil in the pot, stir-fry the soaked ginger, finely chopped Yongchuan black beans, and green pepper until fragrant. Pour the twice-cooked pork, fried steamed buns, garlic sprouts, and green onions back into the pot and stir-fry. Stir-fry until fragrant, pour in the prepared sauce, and stir-fry for a while until all the ingredients are evenly coated with the sauce. Remove from the pan and serve on a plate.