Twice-cooked pork is a traditional Sichuan dish of cooking pork and belongs to Sichuan cuisine. The main raw materials include pork, green pepper, garlic sprouts, etc. It has a unique taste, bright red color, fat but not greasy, and a strong aroma in the mouth.
It is delicious, delicious and eye-catching, making it the first choice for meals. The ingredients vary. In addition to garlic sprouts (green garlic), you can also use colored peppers, onions, leeks, pot helmets, etc. to make twice-cooked pork. Each family has its own secret recipe.
The meat slices are so big that they will shake when you pick them up with chopsticks. Failure to meet the above two standards will definitely lead to failure of twice-cooked pork. In old Chengdu, when cooking knife heads, you must beat up small pieces of old ginger and put a few grains of authentic South Sichuan peppercorns into the pot together. In order to save fuel and improve efficiency, most small households will cook the knife heads and radishes together.
When this dish is taken out of the pot and put on the plate, you can see that the meat slices are fat and thin, golden and bright, and the garlic sprouts are clear and white, and they are still beautiful even though they are cooked. The dish in the picture on the right is a failed plate of twice-cooked pork. Other so-called "Lianshan twice-cooked pork, green pepper twice-cooked pork, Guokui twice-cooked pork", etc. are all derived from the new style of Sichuan cuisine. Compared with the authentic old-school twice-cooked pork, although it is unique, it is no longer the same.
The main ingredient of twice-cooked pork is pork. In the past, pork belly was more popular. In modern times, pork leg, hind leg or Erdao pork, or pork belly, is more commonly used. The best combination is fat and lean. The auxiliary ingredients are selected according to different seasons, mainly including green garlic sprouts, green peppers, pickled ginger (kimchi), garlic sprouts, cabbage, Chinese cabbage, green onions, bamboo shoots, etc., as long as they do not fall apart when stir-fried.
Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia; it can nourish the kidneys, nourish blood, and nourish yin. It has the effect of moisturizing dryness; compared with other parts of pork, pork essence meat is rich in high-quality protein and has less fat and cholesterol. The general population can eat it in moderation. The twice-cooked pork made this way is endlessly delicious and you won’t get tired of eating it. Both adults and children in our family are rushing to eat it!