The position of double cooked pork in Sichuan cuisine is very important. Huiguorou has always been regarded as the first and incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, it must be thought of as huiguorou. It has all kinds of color, fragrance and eye-friendly color. It is the first choice for cooking.


300g pork
5 garlic sprouts
Carrot in moderation
Proper amount of onion
Proper amount of vegetable oil
Moderate salt
1 green pepper
Old godmother
Carrot in moderation
Moderate amount of bean paste


Step 1
Wash the streaky pork, cut into long strips and drain

Step 2
Boil the pork in cold water over high heat. Turn to low heat and cook for 15 minutes until the meat is easily punctured with chopsticks. Remove and drain the water to cool

Step 3
Slice with a knife

Step 4
Wash garlic moss and cut into small sections, wash onion and shred, wash carrot and cut into diamond shaped pieces, wash green pepper and cut into diamond shaped pieces

Step 5
Heat the oil in the pan, then slide the pork into the pan and stir fry until the meat is slightly curled. Drain the oil

Step 6
Leave oil in the pan, heat the oil, add bean paste, quickly stir fry the red oil, add garlic, green pepper, carrot, onion, stir fry until eight mature, add pork and continue to stir fry

Step 7
When out of the pot, add the old Ganma and a little salt, stir fry evenly, delicious double cooked meat, rice artifact.