How to Make Sichuan Style Twice Cooked Pork Rashers

How to make Sichuan-style Twice Cooked Pork Delicious? Actually, the method for making Sichuan-style Twice Cooked Pork is not complicated; just follow the steps below.Recipe Prepare the ingredients and utensils needed for Sichuan-style Twice Cooked Pork, then proceed step by step to make sure you can learn how to make it and create a delicious dish of your own!

Sichuan-style Twice Cooked Pork Ingredients Introduction

Main Ingredients:

Pork belly (300 grams)(300 grams)

Side Ingredients:

Scallions (3 pieces) Oil ( ) Garlic cloves (1 piece) Dried ginger (2 slices)Doubanjiang sauce (1 tablespoon) Oyster sauce (a little) Cooking wine ( ) Sugar (a little)(2 slices)Steps to make Sichuan-style Twice Cooked Pork: 1. Prepare the ingredients 2. Boil the pork belly with hot water

3. Remove from heat and set aside

4. Heat oil in a pot, add garlic and ginger to fry until fragrant

5. Add the pork and stir-fry until slightly rendered fat; then add cooking wine and Doubanjiang sauce, stir well.

6. Add scallions, oyster sauce, and sugar, stir-fry until well-seasoned.

7. Serve in a dish when done.

Tip:

If the pork belly is large pieces, ensure it is cooked thoroughly; insert a toothpick to check that no blood comes out before cutting into smaller pieces for faster cooking.

7. Remove from heat and serve.

Tips:

If the pork belly is in large pieces, it needs to be cooked until a skewer inserted comes out clean with no blood.I cut them first before cooking for faster preparation. Make sure the water has boiled before adding the ingredients; I pre-cut the ingredients to speed up the cooking process.