Twice-Cooked Pork with Leeks

Ingredients

• Pork belly 400g
• Green garlic 100g
• 2 green peppers
• 1 tablespoon bean paste
• 1 spoon sweet noodle sauce
• 1 tablespoon soy sauce
• Cooking wine 1 spoon
• A little sugar
• Onion and ginger appropriate amount

Cooking Steps

1. 1. Put the whole piece of pork belly into a pot of cold water, add onion, ginger and cooking wine and cook until medium cooked, take out
2. 2. Cut the cooked meat into thin slices
3. 3. Add a little oil to the pot, add the meat slices, and stir-fry excess fat until slightly rolled.
4. 4. Push to the edge of the pot, add bean paste and sweet noodle sauce, and stir-fry until red oil appears.
5. 5. Add green garlic segments and green peppers, stir-fry over high heat until fragrant
6. 6. Add soy sauce and a little sugar, stir-fry quickly and serve

Cultural Tips

Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious taste. Sichuan cuisine makes good use of seasonings such as Sichuan peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. Twice-cooked pork is a household name in Sichuan. It is a must-have dish for festivals and family gatherings, and is the epitome of Sichuan food culture.