Twice-cooked pork is a traditional pork dish in Sichuan cuisine. It is also called braised pork in western Sichuan and can be made by every household in Sichuan. The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy. The so-called twice-cooked pork means cooking again. Twice-cooked pork plays a very important role in Sichuan cuisine. It has always been considered the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork. Let’s take a look at how to make an authentic return pork

Ingredients preparation

1 pound of good pork belly, half a pound of garlic sprouts, half a pound of bean paste, black bean paste, cooking wine, green and red peppers cinnamon bark, bay leaves, peppercorns, star anise, dried chili, garlic and ginger

Production steps

1. Put the pork belly with skin in cold water, add green onion slices, ginger slices, 7 or 8 peppercorns, and an appropriate amount of cooking wine Bring to a boil.

2. Skim off the floating foam, cook until cooked, take out and let cool naturally (chopsticks can be inserted).

3. Cut the meat into thin slices, slice the ginger and garlic, and cut the garlic sprouts into diagonal sections.

4. Clap the white part of the green garlic with a knife, then cut it into sections diagonally and set aside.

5. Heat the wok, add a little oil and stir-fry the chili and Sichuan peppercorns

6. Add the meat slices and stir-fry until the color of the meat slices becomes transparent and the edges are slightly rolled up .

7. Place the fried meat slices on a plate and set aside. Put the green onion, ginger and bean paste in the pot (you can chop it finely first) and fry until the red oil is released.

8. Add a little soy sauce or sweet noodle sauce to adjust the color, and stir-fry evenly with the meat slices.

9. Add green garlic, a little cooking wine, sugar to adjust the taste and serve.

Warm Tips

1. Be careful when choosing meat: fresh pork slaughtered on the same day, fat with four hind legs and two knives, thin with six inches and three fingers. Too fat will make it greasy, too much will make it greasy. If it is too thin, it will be burnt. If it is too wide or too narrow, it will be difficult to shape.

2. Season the meat when cooking: It is difficult to get the aroma of meat when boiling meat in water. Therefore, after the water boils, you must first add ginger (smash it with a knife), green onion sections, garlic, and peppercorn soup. , wait until the soup is fragrant, then add the washed pork, remove it when it is six-cooked, and set aside. Do not cook it too soft.

3. Cut the meat skillfully: Many people wait until the meat is cold before cutting it. It is fat and thin and easy to break. When it is hot, it will be hot and difficult to cut evenly. A knowledgeable chef will put the meat in cold water. Dip it inside and cut while it's cold outside and hot inside. If you have a refrigerator, you can put the freshly cooked meat in the freezer for two or three minutes, which will make it easier to cut.

4. The ingredients must be correct: the douban must be authentic Pixian County douban, chopped finely with a knife, and the soy sauce should be thick enough to hang on the wall of the bottle.

5. Precisely control the heat for tormenting: Mastering the heat is the key to twice-cooked pork. Use medium heat. After adding the meat slices, add the finely chopped Pixian watercress, mix and stir-fry, so that the unique color and taste of the watercress can penetrate into the meat. A master who has the right heat and oil temperature can cook the meat slices into rolls, commonly known as "lamp nests". When the meat slices are in a nest, immediately add a little sweet noodle sauce and soy sauce. You can also add a few drops of cooking wine and a little chicken essence to increase the fragrance and umami. Then, immediately add the ingredients, change to high heat, and stir-fry until cooked. .