Main Ingredients:
Pork Loin: 285g; White Flour Cake: 2.
Auxiliary Ingredients:
Green Bell Pepper: 2; Green Garlic Sprouts: 2.
Seasonings:
Corn Oil: Appropriate amount; Cooking Wine: A little; Sichuan Peppercorns: A little (8 grains); Ginger: A little; Pixian Douban: Appropriate amount; Fermented Black Beans: Appropriate amount; Sweet Bean Sauce: Appropriate amount; Chicken Essence: A little; Seasoning Salt: A little.
Flavor: Slightly Spicy; Cooking Method: Stir-fry; Time: 45 minutes; Difficulty: Ordinary.
Detailed Steps for Cooking Classic Sichuan Cuisine ~ Twice Cooked Pork
Prepare the main ingredients needed.
Wash the pork and put it in a pot of boiling water with a little ginger and Sichuan peppercorns. Cook until the meat is tender and remove it.
Cut the cooled meat into slices about 0.5 cm thick and set aside.
Cut the green bell pepper in half, remove the seeds, wash it, and then cut it into slices or ear-shaped pieces. Cut the green garlic sprouts into sections and slice the ginger.
Cut the white flour cake in half and then cut it into pieces about 2.5 cm in size.
Put an appropriate amount of corn oil in a wok and fry the white flour cake until golden brown over medium-low heat.
The fried white flour cake.
Put an appropriate amount of corn oil in the wok, add the sliced pork and stir-fry until the moisture is slightly reduced.
Add ginger slices and a little cooking wine and stir-fry evenly.
Add Pixian Douban and stir-fry until the pork is evenly colored.
Stir-fry until the pork slices are shiny and the Douban has no raw taste.
Add fermented black beans and sweet bean sauce and continue to stir-fry until fragrant.
Add the green bell pepper slices and stir-fry until they are slightly cooked.
Add the garlic sprout sections and stir-fry evenly.
Add the fried white flour cake and stir-fry evenly.
Add a little chicken essence and seasoning salt, stir-fry evenly, and then serve on a plate.
