The auxiliary ingredients in Sichuan twice-cooked pork include tempeh, mixed sprouts, and seasonings such as sweet noodle sauce, sesame oil bean paste, monosodium glutamate, sugar, pepper, salt, and the meat is cooked with two knives. Wash the skin-on pork belly, put it into a pot and cook until it is seven times cooked, take it out and cool it thoroughly and cut into large pieces. Wash and cut garlic sprouts into sections. Chop the bean paste into small pieces and mix well in a bowl. Pour an appropriate amount of cooking oil into the wok and heat it until it is 50% hot. Add the prepared pork belly slices and stir-fry until it changes color. Put the pork belly in a pot of cold water, add ginger and peppercorns, skim off the foam on the surface after the water boils, and cook for about fifteen minutes.

Take the meat out and let it cool. The pork is not completely cooked at this time. It is probably about seven or eight years old. After it is cooled, slice the pork into slices. Put a little less oil in the pot. When the oil is 50% hot, put the sliced ??pork belly into the pot and sauté the oil over medium-low heat. Ingredients: 500 grams of pork belly (ask the stall owner to help you burn all the pig hair, and scrape off the charred skin when you go home. One layer, wash and set aside) Pour a little cooking wine to fry the pork belly to release the oil, so you don’t need to add too much oil, and fry the meat until the fat is transparent.

Twice-cooked pork is a famous dish in Sichuan cuisine and one of the representative dishes in Sichuan cuisine. The order rate of Sichuan stir-fry has always been high in Chinese cuisine. This dish not only goes well with wine but is also very suitable with rice. As the name suggests, Twice-cooked Pork is a salty and fresh dish, with 4 garlic sprouts cut into 2 cm long, 1 spoon of cooking wine, and a few Sichuan peppercorns. Specific steps: 1: Clean the pork belly first, put the pork belly into the pot with cold water, the water should cover the pork belly, add one star anise, two bay leaves, a small piece of cinnamon, and a small spoonful of salt.

In addition to meat and garlic sprouts, there is also bean paste and salty kohlrabi shreds. Many people say that the cooking method is similar, except that tempeh is not required, only tempeh is added for salt-fried meat, and the meat is pan-fried. When the whole piece of meat is put into cold water, add chopped ginger, green onions, cooking wine and garlic, cook for 20 minutes, let cool and then slice into slices. Heat the oil in the pot, add the meat slices and stir-fry. Add a little oil in the pot. When the oil is 50% hot, put the sliced ??pork belly into the pot and stir-fry the oil over medium-low heat. Pour in a little cooking wine to fry the pork belly, so there is no need to add any oil. Too much, fry the meat until the fat is transparent.