twice-cooked pork is a classic sichuan dish that involves cooking the meat once, letting it cool, slicing it thinly, and then cooking it again. the result is a tender and flavorful dish that is full of flavor.
- pork belly
- garlic scapes
- pixian doubanjiang
- ginger
- green onions
- star anise
- sichuan peppercorns
- dried red chilies
- chicken bouillon powder
- light soy sauce
- oil
- wash the green onions and tie into a knot.
- wash the garlic and slice the cloves; mince the garlic tops.
- wash and slice the ginger.
- wash and cut the red chilies.
- clean the sichuan peppercorns and star anise (i forgot to take a picture of the star anise).
- rinse the pork belly and blanch it in a pot of boiling water. this will remove the scum and impurities.
- bring another pot of water to a boil. add the sichuan peppercorns, star anise, green onions, ginger, and pork belly. cook for 20 minutes or so, then remove from the heat and let cool.
- once the pork belly is cool, slice it into 3-millimeter-thick slices.
- pour 2 tablespoons of peanut oil into a wok. heat the oil to about 190 degrees fahrenheit (50% heat). add sliced pork and stir-fry until the meat is becoming transparent.
- push the pork to the side of the wok and add 1 tablespoon of pixian doubanjiang.
- cook the doubanjiang until it releases its red oil, coloring the pork.
- add a dash of light soy sauce to enhance the flavor.
- add a few pieces of dried red chilies.
- add garlic cloves first, then garlic greens.
- (since pixian doubanjiang is already salty, there is no need to add additional salt.) add a pinch of chicken bouillon powder and stir-fry for 20 seconds over high heat.
- enjoy the delicious result!
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