How to make twice-cooked pork authentic?

Master 4 techniques to make it tender, delicious, fragrant and not greasy. The temperature has dropped to 0 degrees recently, and the calorie consumption is extremely large. If you don’t replenish calories in time, you will feel cold all over and your hands and feet will be cold. At this time, you need to eat more

Eat foods high in protein and fat, such as pork.

Pork is tender and nutritious. It can be fried or stewed. The most delicious dish is twice-cooked pork.

Don’t tell me what shredded green pepper pork and fish-flavored pork are “little brothers” compared with twice-cooked pork. Twice-cooked pork has an unshakable position in Sichuan cuisine and is known as the “first of Sichuan cuisine”.

The Sichuan cuisine chef said that no matter which Sichuan cuisine cookbook you open, the first dish must be twice-cooked pork, which shows its "status in the world".

As the saying goes, "If you don't eat twice-cooked pork in Sichuan, you haven't arrived in Sichuan."

Twice-cooked pork is bright red in color, soft and tender in texture, fat but not greasy, and tastes spicy. With it, you can finish 2 bowls of rice in minutes.

Twice-cooked pork originated in rural Sichuan. Why is such a common farm dish so popular?

For no other reason than it’s delicious.

The method is simple, that is, cook the pork first and then stir-fry it, which is called "twice cooking".

The most common combinations are green peppers and garlic sprouts. However, since it is a farm dish, the combinations vary from house to house. However, the "soul of Sichuan cuisine" - Pixian Douban is also indispensable, relying on it for color and seasoning.

The twice-cooked pork cooked by many people is not authentic and authentic. It may not be because the cooking method is wrong, but because they did not buy the right meat.

Which piece of meat is used to make twice-cooked pork?

I guess most people think it’s still pork belly, but it’s actually pork belly.

Today I would like to share with you the authentic recipe of twice-cooked pork. Keep a few tips in mind to ensure that it is tender, delicious, spicy and rich, and the rice is not enough.

For twice-cooked pork, prepare pork belly, green chili pepper, red chili pepper, garlic sprouts, Pixian bean paste, light soy sauce, cooking wine, sugar, pepper, ginger, green onion, star anise, cinnamon, etc., tempeh.

Method 1. Why use Erdaorou?

Because it is the piece of meat near the hind legs, the meat is cut with the second cut of the pig, so it is called the second cut meat. The meat is a combination of fat and lean, with four fat and six lean. It has a good taste and is liked by most people.

2. Put the meat in a pot under cold water, add green onions, ginger slices, pepper, star anise, cinnamon, and cooking wine. After boiling, skim off the foam and continue to cook for another ten or twenty minutes. Turn off the heat when the pork can be pierced with chopsticks.

, remove and rinse with cold water, then soak for 5 minutes.

The soaked pork tastes chewier.

3. Cut the cooked Erdao Pork into thin slices. How thin should it be?

No more than 3 mm, it’s time to test your knife skills.

4. Pour an appropriate amount of oil into the wok, heat it, slide the pan, pour in the meat slices, and stir-fry over low heat for a few minutes to fry out all the fat in the meat, so that it does not taste greasy, and the excess lard is poured out.

, when the meat slices are curled and transparent, add vinegar.

5. Leave the base oil in the pot, fry a handful of Sichuan peppercorns until fragrant, take out the Sichuan peppercorns and throw them away, add a spoonful of Pixian bean paste and stir-fry the red oil, add ginger slices and garlic and stir-fry until fragrant.

6. Add appropriate amount of light soy sauce, cooking wine, white sugar, and water, add green pepper slices and stir-fry until raw. Add in meat slices and garlic sprouts, add a spoonful of tempeh, turn to high heat and stir-fry quickly for half a minute. When the meat slices are fragrant, take it out of the pan.

Tips 1. Choose two cuts of meat. Pork belly and front and rear leg meat are not authentic.

2. The Erdao Pork must be cooked in advance, pierced with chopsticks, and soaked in cold water.

3. The meat slices should be stir-fried so that they don’t taste greasy.