Twice-cooked pork is one of the famous traditional dishes in Sichuan. It tastes spicy, fat but not greasy. Let’s share how to make fat but not greasy twice-cooked pork:

Required materials:

- 300 grams of pork belly

- Appropriate amount of shallots

- Appropriate amount of minced ginger

- Appropriate amount of minced garlic

- Appropriate amount of dried chili

- Appropriate amount of bean paste

- Appropriate amount of cooking wine

- Appropriate amount of oyster sauce

- Appropriate amount of cooking oil

-An appropriate amount of sugar

Steps:

1. Wash the pork belly, cut into thin slices, then scald in water to remove the fishy smell. , remove and drain the water, cut into small pieces and set aside.

2. Heat the oil in the pot, add the meat pieces, and stir-fry over low heat until cooked, stirring evenly until the meat pieces turn golden brown.

3. Saute the chili pepper, ginger and garlic until fragrant, and stir-fry evenly to avoid burning the pot.

4. Add sugar, bean paste, cooking wine, oyster sauce, chopped green onion and other seasonings, and finally sprinkle a little salt to taste and stir-fry evenly.

Notes:

1. The cut meat slices should be kept in chunks and should not be too small, otherwise the pan will be too scorched during the frying process and affect the taste.

2. After cooking, wash it with water to remove excess smell and oil to avoid being too greasy.

3. If you think there is too much fat, you can cool the fat before cooking, so that the cooked twice-cooked pork will be fatter but not greasy.

4. It is best not to use too much sugar. Adding more sugar will make the meat become sticky, which will not wrap well and affect the taste.