The correct way to cook twice-cooked pork (Sichuan version) Ingredients: Pork shank with skin, Pixian watercress, sugar, pepper, ginger, MSG, vegetable oil, garlic sprouts Method: Wash the meat and put it into a pot of boiling water Cook until 7 minutes cooked, remove and let cool, cut into uniformly sized slices about the thickness of a round coin, wash the garlic sprouts, cut into diamond shapes with a diagonal knife (should not be cut too long) and set aside; frying pan Put a little vegetable oil on high heat and slosh the oil in the pot to lubricate the surroundings of the pot so that it will not stick to the bottom of the pot when adding the meat. When the oil is 80% hot, add 10 peppercorns and ginger slices Stir-fry a little and lightly, add the chopped hind leg meat and stir-fry, not too fast and in small steps to avoid oil splashing during stir-frying. Stir-fry until the meat slices in the pot are slightly rolled up and the water is basically dry. Add a little sugar and Pi County watercress and continue to stir-fry until the watercress becomes fragrant. Add the garlic sprouts and stir-fry until the garlic sprouts are broken. Add MSG and serve on a plate~ ~~ Attachment: 1. Pork hind leg meat is divided into first cut and second cut. It is best to choose the second cut. Fatty is 3 points and lean is 7 points. It should be sliced ??when it is cooked to medium doneness. The fat and thin will not delaminate and the fat and thin will stick together. Okay, the head cutter is too fatty; if you don’t have good hind leg meat, you can also choose third-line pork belly instead. The so-called third-line pork belly is the kind of lean meat with three layers. 2. Authentic Sichuan twice-cooked pork does not add black bean sauce. The reason for adding tempeh is due to local differences in Sichuan Province. The stir-fry sauce used in some places does not contain bean sprouts, so it does not have the unique aroma of Pixian bean paste. Use tempeh instead. 3. The side dishes used when stir-frying twice-cooked pork do not necessarily use garlic sprouts, Many ingredients can be used instead, such as: steamed bun slices, dried cowpeas, pickles, red peppers and ginger, cellar heads, cabbage, etc.~~~ In short, there are endless variations in Sichuan cuisine, just study more~ Pay special attention to the fact that no water should be used When cooking side dishes with a high content of water, a large amount of water will come out of the dish after being put into the pot, which will destroy the dry aroma of the twice-cooked pork and make it not soft and fragrant~~~~