Double cooked pork is a traditional dish for cooking pork in Chinese Sichuan cuisine. It is also called boiled pork in Western Sichuan. Every family in Sichuan can make it. Double cooked pork is characterized by unique taste, bright red color, fat but not greasy. The so-called return to the pot means cooking again. As a traditional Sichuan dish, double cooked pork plays a very important role in Sichuan cuisine. Double cooked pork is often used as the first choice in the grade examination of Sichuan cuisine. Double cooked pork has always been regarded as the first of Sichuan cuisine and the embodiment of Sichuan cuisine. It is inevitable to think of double cooked pork when referring to Sichuan cuisine

Ingredients

150g streaky pork
5 garlic sprouts
1 tablespoon cooking wine
1 tablespoon raw soy sauce
1 tablespoon soy sauce
2 rock candy
1 tablespoon bean paste
Half a spoonful of soybean paste
10 pepper
5-6 dried peppers
1 ginger
3-4 cloves garlic
5g Douchi

Directions

Step 1
Prepared ingredients: pork, garlic, sprouts, ginger, garlic, soya bean paste, dry pepper, bean paste, pepper
Step 2
Pork boiled in cold water
Step 3
Wash garlic sprouts
Step 4
Shredded ginger, crushed garlic, dried pepper, cut in half
Step 5
Chop black bean and bean paste
Step 6
After boiling, remove the blood foam, add a spoonful of cooking wine and two anise pieces of crushed ginger, and continue to cook for about 15 minutes
Step 7
Shoot the garlic seedlings and cut them off with an oblique knife
Step 8
Remove the streaky pork and slice it after cooling
Step 9
Heat the oil in the pot for about 3G and cremate the rock sugar
Step 10
Pour in streaky pork and stir fry
Step 11
Add dried pepper, pepper and shredded ginger
Step 12
Then add bean paste and stir fry red oil, and then add soybean sauce and wine to make it hot and raw
Step 13
Then stir fry the garlic seedlings (white garlic seedlings first, then garlic leaves)
Step 14
Stir fry for about 30 seconds
Step 15
Finished products