Twice-cooked pork is a very popular Sichuan dish that can be easily made at home. Here are some simple steps: Ingredients required: - Pork belly (with skin), cut into thin slices - Green garlic and green onions, cut into sections - Dried chili peppers, cut into pieces

Small sections - ginger and garlic, cut into pieces - Pixian bean paste (optional) - light soy sauce - cooking wine - salt - sugar - chicken essence Steps: 1. Blanch the pork belly slices in clean water to remove blood and impurities, and drain

spare.

2. Heat the pot, pour in appropriate amount of oil, add dried chili pepper, ginger and garlic and sauté until fragrant.

3. Add the pork belly slices to the pot and stir-fry, add cooking wine to remove the fishy smell.

4. Stir-fry until the meat changes color, add Pixian bean paste to taste, and continue to stir-fry.

5. Add light soy sauce, salt, sugar and chicken essence to taste, and stir-fry until the meat slices are evenly colored.

6. Finally add green garlic and onion segments and stir-fry until fragrant.

Tips: - Pay attention to the heat and time, don't overcook.

- An appropriate amount of Pixian bean paste can make twice-cooked pork more flavorful.

- If you want a crispier texture, you can sprinkle a little starch on the surface of the meat slices before stir-frying.