First of all, we should prepare the ingredients, that is, about a catty of pork belly with skin, about 200g of liquidation, two green peppers, an appropriate amount of ginger slices, two spoonfuls of Pixian bean paste, lobster sauce and pepper, which are extremely delicious and the cooking wine is appropriate. Then we put the pork belly with skin in a pot with cold water, put ginger slices and onion knots in the pot, add a little cooking wine and bring it to a boil. Boil pork belly until it is half cooked, skim off the floating foam, cool and cut into thin slices.

Pat the head of green garlic with a knife, then cut 5cm sections with a diagonal knife, and cut green pepper, red pepper and ginger. Then burn oil, add ginger slices, pepper and green pepper, stir fry over medium heat, and then throw the meat slices in until the color becomes slightly transparent and the edges are slightly rolled up. At this time, we put the meat next to the pot, and then put the Pixian bean paste in it until the red oil is fried. Stir-fry green garlic, add garlic seedlings, add a spoonful of cooking wine and a little sugar, adjust the taste, and add a spoonful of tasteless before cooking.

When we choose meat, we must choose pork belly with fat and thin, and never choose pure fat or pure thin. Pay attention to the fishy smell when cooking pork. Put ginger slices and cooking wine together to remove the fishy smell. Just medium-rare. If you don't know what it looks like, you just need a chopstick to insert it. Don't overcook it, and then water it after taking it out, so it won't break easily.

Pixian bean paste must be selected for bean paste, which has the best taste. If you can add a spoonful of fresh essence when cooking, the whole dish will become redder, brighter and more fragrant. This method has really been tried by many people, and everyone says it is particularly delicious. This is the authentic Sichuan double-cooked pork. Do it if you like.