回锅肉

About twice-cooked pork

Twice-cooked pork is a classic traditional Chinese dish and a representative work of Chinese cuisine. Using classic cooking techniques, (Huíguō Ròu) is widely popular in local families and restaurants.

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

Preparation Steps

1. 1. Put the whole piece of pork belly into a pot with 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 out excess fat until slightly rolled.
4. 4. Push to the edge of the pot, add bean paste and sweet noodle paste and stir-fry until red oil appears.
5. 5. Add green garlic segments and green pepper and stir-fry over high heat
6. 6. Add soy sauce and a little sugar, stir-fry quickly and remove from the pan

Cultural Notes

Chinese food culture has a long history. Twice-cooked pork is a household name in China. It is a must-have dish at festivals and family gatherings, and is also the epitome of Chinese food culture.