How to Make Twice Cooked Pork
Those who enjoy eating can actually make it at home because the preparation method is very simple, and compared to what restaurants make, homemade is healthier and safer to eat.
Stir-fried Pork Belly Ingredients Introduction
Sichuan pepper(a small handful)Chengdu fermented soybean paste(two spoons)Dark soy sauce(half a spoon)Chicken essence(three grams)
Steps for making stir-fried pork belly:
1.Pork belly Boil in cold water with ginger slices and scallions.Ginger Slices (boil until about 80% done; I pre-boiled mine, cooled it down, and now it's ready to slice thinly. The thinner the better for a less greasy texture when eaten.)
2. Cut the boiled pork belly into thin slices.
3.Green onions Cut diagonally into segments for preparation.
4. Chop the Chengdu fermented soybean paste with a knife, and slice the garlic and chop scallions into ear-shaped pieces.
5. Heat a pan on medium heat and stir-fry the sliced pork belly until the fat renders out; this process can be time-consuming, so be patient and avoid burning it.
6. Stir-fry until the meat reaches the state shown in the picture (the fat has been rendered), then remove the meat and reserve the oil.
7. Add the Sichuan pepper to release its aroma, then add the fermented soybean paste and stir-fry until red oil is produced.
8. Add garlic and ginger to stir-fry for an additional fragrance.
9. Pour in the stir-fried pork belly, stir-frying it evenly.
10. Pour in some cooking wine along the edge of the pan.
11. Add dark soy sauce, stir-frying evenly.
12. Add sugar.
13. Add chicken essence and continue to stir-fry evenly.
14. Finally, add green onions and quickly stir-fry.
15. Do not stir-fry for too long; just until it's well mixed, then turn off the heat as overcooking can make the green onions lose their crispness.
16. Serve on a plate and enjoy.
