That day, I saw my colleagues in our store drying the double cooked meat. I suddenly realized that I hadn’t done it for a long time. The most important thing is that I didn’t release this dish. This is a famous Sichuan dish. It’s delicious, fat but not greasy. When you don’t have an appetite, make it.


500g pork
10 green peppers
2 red peppers
20 Chinese prickly ash
5 garlic sprouts
1 teaspoon salt
2 teaspoons soy sauce
1 tsp sugar
2 tbsp bean paste
Half a spoonful of chicken essence
5 slices of ginger
5 cloves of garlic


Step 1
Wash pork with skin.

Step 2
Bring to a boil for 20 minutes. Just cook it.

Step 3
Cut the red pepper well and the green pepper well. Cut garlic seedling into segments. Cut the ginger and garlic well. Pepper ready.

Step 4
Slice the cooked pork into thin slices.

Step 5
Heat the pot, put the cut meat down and fry it slowly to dry.

Step 6
Fry the oil slowly over low heat. Take out the extra oil. Stir fry until golden. Then stir fry ginger, garlic and pepper until fragrant.

Step 7
Add green pepper.

Step 8
Put in the red pepper. Then add the bean paste. Fresh. Sugar. Stir well.

Step 9
Put the garlic sprouts and stir fry the raw garlic.

Step 10
Put salt before boiling, chicken essence can improve flavor.