As a famous Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine examinations.

Twice-cooked pork has always been considered the best of Sichuan cuisine. When it comes to Sichuan cuisine, you will definitely think of twice-cooked pork. It must use the best three-layer pork belly, stir-fried with bean paste and scallions, and has a unique taste. It is fat but not greasy. The color is eye-catching. It is the first choice for meals.

How to make twice-cooked pork. Stir-fry. Taste salty and umami. Time 10 minutes. Difficulty Novice try. Ingredients: Main pork belly? 250g? Garlic slices? Appropriate amount? Scallions? 100g? 2 tablespoons of Pixian bean paste for 2 people. Accessories: 2 tablespoons of cooking wine.

? 1 tablespoon of sugar? 1 tablespoon of salt? 1 tablespoon of light soy sauce. Step 1: Put the pork belly with skin in cold water and slowly bring to a boil over low heat. Cook until cooked, take out and let it cool naturally (chopsticks can be inserted).

Step 2: Cut the cooked pork belly into thin slices and cut the green onions into diagonal sections.

Step 3: Add corn oil to the pot and heat the pot over high heat. Add Pixian bean paste and stir-fry until fragrant. Step 4: Add the sliced ??meat and garlic slices to the pot. Stir-fry until the meat slices are curled and the fat is transparent. This is the best way to make the pork tender.

The oil has been fried out, so it doesn't taste greasy.

Step 5: Finally add green onions, cooking wine, sugar, salt, and light soy sauce, stir-fry and serve. Step 6: Twice-cooked pork. Step 7: Twice-cooked pork. Picture of the finished product. Twice-cooked pork. Tips: Before cooking, you can add ginger slices,

Boil the peppercorns until fragrant, then add the meat and cook.