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1、Twice-CookedPorkChinesename:回鍋肉(huíguōròu)Style:Sichuan(Szechuan)CuisineCharacteristics:Twice-cookedporkisredandgreenincolor,richintaste.Theporkslicesinitisfatbutnotgreasy.Asthesayinggoes,ifyouhaven'teatentwice-cookedporkinSichuan,youhaven'tactuallybeentoSichuan,eveni
2、fyouhave.Twice-cookedpork,sisiterdishof?FriedPorkwithSaltedPepper,?isatraditionalandpopulardishinSichuan.AlmosteveryhousewifeinSichuancancookit.Nowadays,twice-cookedporkhasbeendevelopedintoagreatvarietyaccordingtodifferentlocalflavors,butthewayofcookingtheporkisunchan
3、ged.Ingredients:porkbutt,250g100ggarlicsproutssaltchickenessence(chickenstock/bouillon)cookingwinelobstersaucebroadbeanpastecookingoilwhitesugarNote:theamountoftheingredientsespeciallytheseasoningslistedabovecanbeappropriatelyusedaccordingtoone'spersonaltaste.Preparat
4、ion:1.Bring3/4wokofwatertoaboil.Addinthewholeporkbutttobeboiledforabout3minutesuntil60%cooked,duringwhichcookingwine,gingerandgreenonionsectionscanbeaddedintohelptoremovethefishysmell.Pickitoutandputintoabasinfilledwithcoldwatertobecooledfor1minute.Removeitandcutintot
5、hinslicesof3-4cmlongand1-2cmwide.Putontoaplate.2.Washthegarlicsprouts.Patthewhitestemsonchoppingboardwithkitchenknifeuntilyoufeelthegarlicsmell.Cutintosectionsof3cmlong.Putintoplate.Methods:Step1:Placeawokoverhighheatuntilhot.Addsomecookingoil,andaddintheporkbuttslice
6、swhentheoilishot.Addinbroadbeanpasteandlobstersauce.Stir-fryitfor30secondsuntilfragrant.Addinsomewhitesugarandcookingwine.Stir-fryfor3-5minutesuntiltheporkslicesturnred.Step2:Pourinthegarlicsproutssections.Stir-fryitfor2minutes.Addinalittlebitsaltandsomechickenessence
7、(ormonosodiumglutamate).Stir-fryfor10secondsuntilgarlicsproutsshrinkandalltheingredientswellmixed.Step3:Finally,twicecookedporkiscomplete.Turnofftheheat,removeitoutofthewokandputintoapreparedfineporcelainplate.Servewithrice.Tips:Besidesgarlicsprouts,drycowpeas,chilipe
8、ppers,pickles,cabbage,garlicstemscanalsobeusedasthefixingstogowithporkinthisdishaccordingtoyourfavorite.
