Twice-Cooked Pork Slices

Twice-Cooked Pork Slices

Twice-Cooked Pork Slices(回锅肉)


A piece of pork belly
A moderate amount of garlic sprout
5 slices of ginger
2 tablespoons broad bean sauce
A moderate amount of Chinese prickly ash
A little Lobster sauce
A garlic
A few drops of dark soy sauce
A little sugar



1 Put ginger slices, spring onion into a knot and boil with water, put in wash of pork belly, boiled water pot meat flavor will be retained in the meat. Cook for about half an hour, insert the chopsticks into the meat, no blood leakage is good.


Twice-Cooked Pork Slices

Cook and slice the meat thinly.

Twice-Cooked Pork Slices

Clean the garlic seedling, cut the garlic seedling into segments (as shown in the figure)


Twice-Cooked Pork Slices

The garlic and the garlic shoots are cut and opened separately.

Twice-Cooked Pork Slices
5 Add a little cooking oil, ginger、 garlic、 pepper and Chinese prickly ash. Twice-Cooked Pork Slices
6 Stir in the pieces of meat and fry until smooth Twice-Cooked Pork Slices
7 Add two tablespoons of bean sauce and stir well. Twice-Cooked Pork SlicesTwice-Cooked Pork Slices
8 Add a few drops of dark soy sauce and stir in some fermented black beans. Twice-Cooked Pork SlicesTwice-Cooked Pork Slices
9 Fried to the meat curly will not dry state, so eat not greasy , add a little sugar (not too much) is mainly to improve the taste. Twice-Cooked Pork Slices
10 Pour into the garlic stir fry evenly,  add a little chicken essence seasoning, plate can be. Twice-Cooked Pork Slices


bean sauce is an essential ingredient in this dish. (the best choice is the sichuan pixian produced dbean sauce, more authentic taste.)

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