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


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


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