How to Make Twice Cooked Pork Video

Last year, a friend gifted me a jar of specially brought back Juncheng Doubanjiang from Sichuan.Sentence 2 is incomplete and doesn't translate well into English without context. Please provide the full sentence or clarify for accurate translation. The translation will continue with the next complete sentence once it's provided.. This brand was one I had always wanted to try, unfortunately unavailable locally; now I'm more than satisfied! I love it!

Indeed, this Doubanjiang is excellent, with a bright red color and rich flavor.

With such good condiments in hand, the first thing that came to mind was: stir-fried pork with Sichuan!

It's said that authentic Sichuan-style smoked pork uses the second cut of the top round, known as "er dou rou," but for home cooking, we can be more flexible. We usually use pork belly in our household because my spouse prefers it. Steps 1. Place the pork belly with skin in a pot of cold water and add scallion sections, ginger

　　 slices, 7-8 grains of Sichuan peppercorns, and an appropriate amount of cooking wine; bring to a boil.

2. Skim off the foam, cook until about 80% done, then remove and allow it to cool naturally.3. Slice the meat thinly, chop the ginger and garlic into slices, and cut the scallions diagonally. 4. Gently bash the white parts of the green onions with a knife before cutting them diagonally for use.5. Heat a wok or large frying pan with very little oil to release the fragrance of dried chili peppers, Sichuan peppercorns, and scallions, ginger, and garlic.

6. Add the pork slices and stir-fry until they turn transparent and slightly curl at the edges.

7. Move the meat to one side of the pan; add finely chopped Sichuan Doubanjiang and stir-fry until red oil is produced.

8. Optionally, add a little soy sauce or sweet bean sauce for color adjustment and mix well with the meat.9. Add the green onions, a splash of cooking wine, and sugar to season; then it's ready to serve. Tips

1. Cooking the pork in cold water helps better remove blood and impurities.2. Ensure the pork slices are well-fried until they slightly curl at the edges, known as "dengzan wo," for a non-greasy yet tender texture. 3. When adding green onions, braise the white parts first before adding the leafy part to ensure consistent doneness and an appealing color.

6. Slice the meat and stir-fry until it turns transparent and the edges slightly curl.

7. Move the meat to one side of the pan, add Sichuan (you can chop it finely first) and stir-fry until red oil is released.

8. Add a little bit of soy sauce or sweet bean paste for coloring, then stir-fry with the meat slices evenly.

9. Add green onions, add a small amount of cooking wine and sugar to season before serving.

　　 Tips

1. When boiling meat, use cold water to cook; this helps remove blood and unpleasant odors more effectively.

2. Stir-fry the meat slices until they are well-done and slightly curled, known as a "lantern cup," to ensure it is not greasy even when fatty.3. When adding green onions, start with the white parts and then add the greens; this helps achieve consistent doneness and beautiful colors., this keeps it fatty but not greasy.

3. When adding green onions, it's best to sauté the white part first before adding the greens to ensure consistent doneness and a better appearance.