Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, our family recipe for sichuan style twice-cooked pork. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Twice cooked pork(回锅肉) or Double cooked pork belly (Huiguorou in Chinese language ) is one of the most famous dishes of szechuan pork recipes. Twice-cooked pork means that the pork should be cooked twice. Firstly pork is boiled in water until nearly cooked, then use Doubanjiang(also.
Our Family Recipe for Sichuan Style Twice-Cooked Pork is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Our Family Recipe for Sichuan Style Twice-Cooked Pork is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook our family recipe for sichuan style twice-cooked pork using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Our Family Recipe for Sichuan Style Twice-Cooked Pork:
- Make ready 400 grams Thinly-sliced pork belly
- Prepare 1/3 Cabbage
- Get 3 Green peppers
- Take 1/2 Red bell peppers (optional)
- Prepare 1 Green onion or scallion
- Take 1 1/2 tbsp ★Douchi
- Make ready 2 tsp ★Tianmianjiang
- Take 1 tsp ★Doubanjiang
- Get 1 tsp ★Weipa
- Make ready 1 tbsp ★Soy sauce
- Take 1 tbsp ★Sake
- Prepare 2 tbsp Katakuriko
Also, you can optionally include Tianmianjiang (Sweet Bean Paste). Some recipes use it, but our friend from Sichuan insisted that the northern-style Tianminajiang has no place in an authentic Huiguorou. Twice Cooked Pork, or Double Cooked Pork recipe teaches how to cook this popular Sichuan dish which looks red & green and tastes fat but not greasy. The Twice Cooked Pork, also called Double Cooked Pork or Hui Guo Rou in Chinese, is said to rank the first among Sichuan dishes.
Instructions to make Our Family Recipe for Sichuan Style Twice-Cooked Pork:
- It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake.
- It takes no effort if you put the meat and karakuriko flour into a plastic bag and shake them up.
- Chop the bell pepper and cabbage into bite-sizes. Slice the leek or scallion diagonally.
- Stir-fry the meat (from Step 2) in a pan. When brown, add the bell peppers and stir-fry over high heat. Add the cabbage and leek (scallion) and continue frying.
- When the ingredients are just cooked enough, stir in the pre-combined ★ condiments. Mix everything thoroughly and serve!
- You could use miso instead of douchi, but use douchi for the flavor with the most depth.
A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans. Sichuan twice-cooked pork (hui guo rou). (Prue Ruscoe). Twice cooked pork is a classic Sichuan recipe using pork belly, or, occasionally, pork shoulder. Twice-cooked pork gets its name because the pork is first simmered until tender, a process that also renders out a lot of fat, and then stir-fried until nicely browned. Twice cooked pork is a Sichuan specialty prepared by cooking fatty pork leg or belly (with the skin intact) in two different ways.
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