Twice-cooked pork is a classic representative of Sichuan cuisine. It pays attention to "boil everything and stir-fry it once." Authentic twice-cooked pork should be fragrant but not greasy in the mouth. The fat has been stir-fried out, and the texture should not be too hard or too spicy. I have deliberately chosen this here.

I asked a Sichuan chef for a recipe, and the aroma fills the house. It goes very well with meals. Let’s make it at home~ Ingredients: 400 grams of pork (pork belly or hip tip, it needs to be fat or thin to be delicious), a handful of green garlic,

Half each of green and red peppers, 2 spoons of Pixian bean paste, half a spoon of black bean paste, 1 spoon of sweet noodle sauce, 1 spoon of chili noodles, 1 spoon of sugar, half a spoon of soy sauce, half a spoon of MSG or chicken essence, appropriate amount of onion, ginger and garlic, and appropriate amount of sesame oil.

Steps: 1. Put the whole piece of meat into the pot under cold water, add the green onions and ginger slices and cook over high heat for 8 minutes (cook until medium rare), then soak in residual heat for 5 minutes (at this time it can reach medium rare and the meat will be tender in the middle)

When processing green garlic, first tap the stem twice with a knife to loosen it, then cut it diagonally into sections. Cut the green garlic leaves into small sections and set aside for later use. Cut green and red peppers diagonally into slices, and cut green onions into rings.

, cut ginger and garlic into small slices.

(The purpose of fluffing the green garlic stems is to not overcook it but to fully release the flavor when frying it. If it is overcooked and wilted, it will affect the taste) 3. Let the cooked meat cool and then cut into large slices. It should not be too thick or too thin.

About the thickness of a coin.

4. Pour a small amount of oil into the pot, turn on high heat and heat until it is 30% hot (it will feel slightly hot when you put your hand on top of the pot), pour in the sliced ??meat, turn to medium-low heat, and slowly stir out the oil in the meat (the oil temperature is too high)

Otherwise, the fat will not come out), stir-fry until the meat slices will curl naturally. At this time, the taste is best, with a certain degree of toughness and full meat flavor.

5. After the oil is stir-fried, pour the excess lard into a small bowl.

Add Pixian bean paste and continue to stir-fry. After stir-frying until it turns red, add a small amount of tempeh (the saltiness of the tempeh is relatively strong, you can add less), chili noodles, and sweet noodle sauce, and continue to stir-fry to fully release the flavor of the sauce.

6. Add the chopped green onion, ginger and garlic to enhance the aroma. Add sugar, cooking wine and soy sauce and stir-fry. Then add the chopped green and red peppers and green garlic stems and stir-fry for a while. The green garlic stems should be stir-fried thoroughly. Finally, add the green garlic leaves and stir-fry twice.

Turn off the heat, do not fry until it wilts, add a few drops of sesame oil to enhance the aroma before serving, and it is done.