Twice-cooked pork is made from pork.

Twice-cooked pork is a kind of meat that uses pork as the main raw material, and is paired with garlic sprouts and other ingredients. It has a unique taste, bright red color, and the meat slices are fat but not greasy, and have a strong aroma in the mouth. The so-called twice-cooked pork means cooking again. Twice-cooked pork is a classic Sichuan dish. Nowadays, everyone likes to eat a classic delicacy whether in a restaurant or at home.

Twice-cooked pork is a traditional Sichuan folk dish, also known as twice-cooked pork or twice-cooked pork. Because of its long history and large number of eaters, it has become a famous Sichuan dish with unique flavor. Twice-cooked pork has unique taste, bright red color, fat but not greasy, and plays an important role in Sichuan cuisine. Pork belly is the best choice for twice-cooked pork.

The specific method of twice-cooked pork

1. First, we clean the pork we bought, then put the pork into the pot with cold water, add onion, ginger, cooking wine, pepper, and boil the water. Cook over high heat for about 15 minutes.

2. Then deal with the side dishes. First, clean the prepared side dishes, then flatten the garlic sprouts, then cut them with a diagonal knife. Cut the leaves into sections and separate them. Cut the green onions into slices and ginger. Cut into slices, slice garlic and set aside.

3. Boil the pork until it is 7 times cooked. You can prick it with chopsticks until it is penetrated. Take it out and soak it in cold water for a while to cool down. Slice the pork while it is cold on the outside and hot on the inside. First remove the moisture from the surface of the pork. Wipe it clean to prevent oil from splashing when frying. Keep the pork skin facing you. Cut the pork into thin slices and set aside.

4. Pour oil into the pot. When the oil is hot, add the meat slices and stir-fry until part of the pork is stir-fried. Roll up the meat slices slightly. Add a spoonful of Pixian bean paste and an appropriate amount of black bean paste. Stir-fry quickly and evenly. Stir-fry the red oil, add some sweet noodle sauce and stir-fry, then add onion, ginger and garlic and stir-fry until fragrant.

5. Finally, add the garlic sprouts and stir-fry, add some light soy sauce and chicken essence, then add the garlic sprouts leaves before serving, stir-fry twice and serve.