Sichuan cuisine with Chinese characteristics, strong hands-on ability can do this twice-cooked pork

The twice-cooked pork has always been regarded as the first of Sichuan cuisine in China and the embodiment of Sichuan cuisine mentions that Sichuan cuisine will inevitably think of twice-cooked pork. The perfect combination of twice-cooked pork from the skin to the inside reveals a sense of unreality in knocking down the taste buds.

Share the following practices with everyone

Materials

Pork belly, garlic sprouts, bean pods, Pixian bean paste, scallion ginger garlic, chili noodles, sugar, sweet bean paste, cooking wine, chicken essence, soy sauce, sesame oil.

The practice of twice-cooked pork

Add the onion ginger, rice wine, cold water to the pork in the pot, boil the pan and remove the blood foam. Turn the fire off and simmer for 20 minutes and then turn off the heat. Cover and let stand for 5 minutes.

2.Cool the pork belly, then cut it into thin slices

3.Slicing obliquely into large sections of garlic sprouts, garlic sprouts and garlic seedlings to open the pot to facilitate the pot

4.Put the bottom oil in the pan, put the meat in the low-temperature pan, and the meat piece is slightly bent and pour out the excess grease.

5.Put it in Zhuoxian bean paste and stir well, then add appropriate amount of bean paste, and continue to fry the chili noodles.

6.Put the sweet noodle sauce into the scallion, garlic, garlic, appropriate amount of cooking wine, then add sugar, soy sauce, pepper, garlic sprouts first fry, and finally into the garlic seedlings, a little chicken, a few drops of sesame oil after the pan