The preparation of twice-cooked pork is not difficult. Simply put, it is to stir-fry the cooked pork and call it twice-cooked. However, Da Yin Xi Sheng, the elephant is invisible, and wanted to make this simple home-cooked dish. It is not easy to make it well. There are many ways to cook it. Let me share the authentic recipe of Sichuan twice-cooked pork. Remember the 3 key steps. The cooked twice-cooked pork will be fragrant and not greasy. It will satisfy your cravings and is delicious. It will cost you too much rice!

Twice-cooked Pork

Prepare ingredients: Erdao Pork (or pork belly), garlic sprouts, Pixian Doubanjiang, sweet noodle sauce, red pepper, vinegar, sugar, salt, chicken essence.

1. For pork, it is best to use Erdian meat, also called rump meat. The meat here is firm, lean and fat. It is best used to make twice-cooked pork. You can also use pork belly, but don’t If you are too thin, you will be tired. Don’t be too fat, if you are too fat, you will be tired. Place the skin-on pork in a clean pan and grill until the skin is browned, then scrub clean.

Key step 1: When cooking pork dishes, do not let the fishy smell come out. Most of the fishy smell of pork comes from the fat under the pig skin, which can be eliminated after roasting.

2. After the pork is processed, put it into a pot and cook for about 10 minutes. When it is about 70% cooked, take it out and put it into cold water to cool down for easy slicing.

3. The slices can be cut thinner, so that they will appear curled like "cups" when fried, and the dishes will look better. Home-cooked ones can be cut a little thicker, which will make them more fragrant and enjoyable. Chop 2 tablespoons of Pixian bean paste.

Key step 2: Do not scoop out the Pixian bean paste and use it directly. Chop it into pieces before using. It will not only taste more fragrant, but also color better.

4. Pour a small amount of oil into the pot, pour the pork belly slices, and stir-fry over medium heat until oil comes out and the surface is browned.

5. Pull the fried meat slices to the edge of the pot. If there is too much lard, you can scoop out some of it and stir-fry the Pixian bean paste to produce red oil.

6. Add 2 spoons of sweet noodle sauce, half a spoon of sugar, dried chili peppers (it is better to use fresh chili peppers such as Erjingtiao, if you are afraid of spicy food, use dried chili peppers), minced ginger, minced garlic, appropriate amount of salt and chicken essence, and turn to high heat. Stir-fry evenly, pour 2 tablespoons of vinegar along the edge of the pot, and stir-fry evenly.

Key step 3: Don’t forget to add some vinegar at the end of the stir-fried twice-cooked pork to add flavor and relieve greasiness, making it taste better.

7. Finally add the green garlic sprouts, stir-fry over high heat for a few times and then take it out of the pan and serve it on a plate.