Twice Cooked Pork(回锅肉) is one of the representative dishes of Sichuan traditional dishes of home-made (flavorful) dishes, which belongs to Sichuan cuisine series. It has a unique taste, bright red color, and is fatty but not greasy.
Materials used
| Streaky Pork | 200g |
| Garlic | 2 trees |
| Chinese pepper | About 20 capsules |
| Ginger Slices | 7 or 8 pieces |
| Pixian bean paste | 2 tablespoons |
| cooking wine | 2 tablespoons |
| White Sugar | 1 tablespoon |
| Salt | 1 small spoon |
| Raw milk | 1 tablespoon |
Method
1. First, put the meat into a pot of cold water, add sliced ginger, to a large spoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour.
2. When you can pierce it with chopsticks and no blood comes out, turn off the heat.
3. Cooked meat to cool, cut into thin slices, here is the test of knife work, too thin, a fried on the broken, too thick, fried not lantern nest children. (You can put it in the freezer for five minutes, so it is better to cut).
4. Slice the green garlic diagonally into inch-long pieces.
5. Pour oil into the wok, heat the wok on high heat, put the sliced meat into the wok, stir-fry until the meat is curled and the fat is transparent at best, so that the oil of the pork is fried out and it is not greasy to eat.
6. Then push the meat to the side of the pot, pour in the pepper grains, bean paste stir-fry, and so see the color of the oil becomes red, you can pull over the meat stir-fry well.
7. Pour in the green garlic, cooking wine, salt, sugar, soy sauce, and stir-fry well.
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