Sichuan, known as the "City of Food", has a rich variety of famous local dishes, such as couple's lung slices and spicy saliva chicken. Kung pao chicken, mapo tofu, twice-cooked pork, etc. Just hearing the name of any dish will make you feel greedy.

These local famous dishes are delicious when eaten, but the production requires some know-how. For twice-cooked pork, many friends still don’t understand the difference between twice-cooked pork and stir-fried pork. They all look similar in appearance. Moreover, it is also stir-fried with meat slices and vegetarian vegetables, but in fact, the cooking steps of the two dishes are completely different.

The difference between twice-cooked pork and stir-fried pork:

Stir-fried pork: It is actually home-style meat and vegetables with stir-fried side dishes. After the meat is marinated, it is pre-fried in the pot and then mixed with the ingredients. The vegetables are ready to be fried.

Twice-cooked pork: Before frying the twice-cooked pork, the meat needs to be blanched until it is half-cooked or fully cooked. This is the difference. There is an old saying that describes it like this: "If the meat is not cooked, stir-fry it. It’s not called twice-cooked pork, but fried pork. ”

Therefore, the “cooking” step of twice-cooked pork is very important. If the cooking time is not enough, the meat slices will be undercooked, and the texture of the fried meat will be inconsistent. After being overcooked, the meat of the stir-fried twice-cooked pork is tough and difficult to chew.

Another confusing point is that in many Sichuan dishes, the sauce is fried first and then cooked with the main side dishes. So when making twice-cooked pork, should the meat slices be fried first in the sauce or in the sauce? Stir-fry the meat first, what should be the correct cooking steps?

For twice-cooked pork, should you stir-fry the sauce first or the meat first? If you order the meat in the wrong order, it will be hard to chew. I will teach you how to do it correctly. In this issue, Xiaolu shares the correct way to cook Sichuan-style twice-cooked pork with everyone, including "cooking techniques" and answers whether to stir-fry the twice-cooked pork first or stir-fry the sauce first. The question about frying the meat first is a must-read for those who like twice-cooked pork but don’t know how to fry it deliciously.

"Sichuan Style Twice-cooked Pork & Ingredients List":

700 grams of pork belly, garlic sprouts, small peppercorns, peppercorns, ginger, garlic, bean paste, sugar, light soy sauce, chicken essence, Cooking wine

"Production process":

Step 1 The first step is to cook the meat. Simply wash the pork belly, put cold water into the pot, pour in cooking wine, add green onion segments, ginger slices, Bring the water to a boil over high heat, skim off the overflowing foam, then change to medium heat and cook for about 10 to 12 minutes. It is enough to allow the chopsticks to penetrate easily and a slight blood leakage. Then turn off the heat and let Simmer the meat pieces in hot water for another 10 minutes.

Step 2 After the simmering time is up, remove the meat from the water, absorb the water, cut it into even slices as thin as possible, and prepare other auxiliary ingredients.

Step 3 Pour a little oil into the pot, shake the pot body, so that the oil covers the entire bottom of the pot. When it is slightly hot, pour in the pork belly slices, maintain medium heat and continue to stir-fry until the meat slices are cooked. It's lightly rolled and bursts with plenty of lard.

Here you need to add an extra step, decanting most of the lard from frying the pork belly, so that the whole twice-cooked pork will be fat but not greasy, and it will be more dry and fragrant.

Step 4: Push the fried pork slices to one side, let the oil pour into the empty space, add bean paste, peppercorns, minced garlic, minced ginger, stir-fry briefly to draw out the red oil, and then mix with the pork belly slices Fry quickly for about 1 to 2 minutes.

Step 5 Add sugar, cooking wine and soy sauce, stir-fry for 1 to 2 minutes, add chili and stir-fry evenly.

Step 6 Finally, add the green garlic stalks, stir-fry for about 30 seconds until soft, then add the green garlic sprouts, stir-fry for the last 30 seconds, add in chicken essence and stir-fry evenly, and it is ready to serve. Pot, the whole dish of Sichuan style twice-cooked pork is fragrant. The twice-cooked pork looks oily and shiny, but in fact it is fat but not greasy. It is spicy and spicy, tender and crispy and delicious. Coupled with the strong aroma of green garlic, the whole dish of twice-cooked pork is extremely fragrant.

"Sichuan Style Twice-cooked Pork & Cooking Techniques"

1. When cooking twice-cooked pork, the meat cooking step is particularly important. Do not blanch the meat too old, nor cook it too raw. It is best The method of blanching is to blanch the meat for a period of time, then turn off the heat and simmer the meat in hot water for a period of time. This way, you can cook it first and then simmer it, which can ensure that the meat will not be overcooked or overcooked. Too rare to keep the texture of the meat consistent inside and outside. Of course, you also need to slightly adjust the blanching time according to the size of the meat pieces.

2. Whether to stir-fry the sauce or the meat first? You can tell from the steps. You should stir-fry the meat until the oil is forced out, then pour out part of it, and then start stir-frying the sauce. This can ensure that the meat slices are It's not too fatty and can be covered in rich sauce flavor.

3. Generally speaking, there is no need to add onions when stir-frying twice-cooked pork, but green garlic sprouts are usually added so that the twice-cooked pork can bring out a unique and special rich aroma.

4. When frying the green garlic sprouts, pay attention to the rhythm. First stir-fry the coarse garlic stalks that are difficult to be cooked, and then add the garlic sprouts. Keep stir-frying over medium-high heat throughout the process, as long as the garlic sprouts are soft and cooked. , it’s ready to be cooked, don’t fry it too long.