Recipe for authentic twice-cooked pork

Ingredients:

The best 500g of pork buttocks (basically not available, use pork belly, you see, We are one step further away from authenticity)

3 sections of green onion

3 cloves of garlic

A small piece of ginger

15 peppercorns

2 tablespoons of Pixian hot sauce (30g)

1 tablespoon of sweet noodle sauce (15g) (it is said that using black bean is very authentic, I am a little dizzy)

1 soy sauce teaspoon (5ml)

1 teaspoon white sugar (5g)

200g dried tofu

One green and red pepper each

4 garlic sprouts Root (also called green garlic)

A little salt

A little chicken essence

Method:

1) Pour water into the pot and bring to a boil, then Add chopped ginger, garlic, scallions, and peppercorns to bring out the flavour. Add the pork, roll the meat until it is six-cooked, and then take it out. It is better not to overcook it than to overcook it. Do not let it cool completely before cutting it, as it will easily cause the fat and thin parts to separate. You can soak it in cold water so that the surface is not too hot to touch before cutting into slices.

2) Remove the onion, ginger, garlic and Sichuan peppercorns from the broth, heat it, add sliced ??winter melon or radish slices and cook, add a little salt and chicken essence to make a delicious "one-pot soup".

3) Wash the green and red peppers and cut into triangles and set aside. Cut the dried tofu into triangles and set aside. Wash the garlic sprouts and cut them diagonally into diamond shapes and set aside. Prepare Pixian bean paste and sweet noodle sauce (or tempeh).

4) Pour a little oil into the wok. After the oil is hot, use a spatula to spread the oil all over the wall of the wok. Then discard and add the cold oil again. The function of this is to coat the body of the pot with a layer of oil so that the meat slices will not stick to the pot when placed in the pot. When the oil is 40% hot, add the meat slices and stir-fry until the meat slices are rolled up (commonly known as Dengzhanwo). Pour in the Pixian bean paste and sweet noodle sauce (or tempeh), then mix the sauce and the meat slices and stir-fry for a few times. Add a little soy sauce for color, and then add a little sugar for flavor.

5) Finally, add dried tofu, green and red peppers and garlic sprouts and stir-fry until raw. Add a little salt and chicken essence and stir-fry a few times.

A wordy explanation:

**The saltiness of soy sauce and bean paste produced in various places varies, so you should pay attention to the amount of salt according to the actual situation.