Recipe: how to cook Chinese food, Twice Cooked Pork
Twice Cooked Pork is a traditional dish in Sichuan, belonging to Sichuan cuisine. It originated in the rural area of Sichuan. Most families in Sichuan can cook it, and every family has its own secret recipe. The status of Twice Cooked Pork is very important in Sichuan, which is always considered to be the first dish of Sichuan cuisine. The history of Twice Cooked Pork can be traced back to the Northern Song Dynasty.
INGREDIENTS:
- 300g pork belly
- 5 green garlic (can be instead by garlic bolt, bell pepper)
- ½ red bell pepper
- 5 slice ginger
- 3 cloves garlic
- 2 tablespoon broad bean paste
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- ½ tablespoon sugar
- salt
INSTRUCTIONS:
Step 1: wash pork belly and put into boiling water for 10 minutes until chopstick can stick in. transfer the pork into cold water for a while. then drain the water. (you could put some ginger, spring onion and cooking wine to remove the meat smell)
Step 2: cut green garlic and bell pepper, slice the ginger, mince the garlic.
Step 3: slice the cooling pork belly into 3mm thickness.
Step 4: heat the pot, pour some oil, stir-fry ginger, garlic and pork.
Step 5: after the fat oil comes out and the meat turns to light golden colour, stir meat aside and put the broad bean paste.
Step 6: heat over low heat until the chilli oil comes out.
Step 7: put bell pepper and green garlic stem and stir-fry over high heat. add cooking wine, soy sauce and sugar, stir evenly.
Step 8: put the green garlic leaves.
Step 9: stir-fry evenly. DONE❕
Enjoy~
want to learn any Chinese food, leave comments to me😊