Guanghan Lianshan Twice-cooked Pork: Fat and lean, delicious and melt-in-your-mouth Guanghan Lianshan Twice-cooked Pork is one of the delicacies of Sichuan. It is characterized by fat and lean, delicious taste.

Each piece of meat has a unique aroma and bite that melts in your mouth, while the outer layer of the meat is crispy, delicious and rich in texture.

The traditional cooking process is quite cumbersome. The pork must be cooked first, then sliced ??and patted into thin slices, and finally stir-fried in hot oil to ensure the meat is delicate and tastes better.

The cooking technique of Guanghan Lianshan Twice-cooked Pork has a long history and rich cultural connotation, which well demonstrates the unique charm of Sichuan cuisine.

Generally speaking, to make a delicious twice-cooked pork, you need to pay attention to the meat quality and heat.

Select the delicate pork buttocks and cook them in water first, then take them out from the soup pot and cut them into thick slices about 1.5cm thick. Don’t waste the cooked soup water, it can be used for both cooking and cooking.

Other Sichuan delicacies can be added later when cooking.

Finally, add minced garlic, bean paste, Pixian bean paste, chopped pepper, ginger, green onion and other seasonings. The cooking time needs to be controlled.

Slowly stir-fry the seasonings over low heat in advance until the aroma is overflowing, then pour the chopped pork into the pot, stir-fry over high heat until it is fully integrated with the seasonings, and finally sprinkle with chopped green onion.

To sum up, Guanghan Lianshan Twice-cooked Pork is not only a unique delicacy, it also contains rich historical and cultural connotations and cooking skills.

With a bite of this delicacy, you can not only feel the unique flavor of Sichuan traditional food, but also appreciate the essence of cooking technology.