Twice Cooked Pork

The Sichuan people are said to cook the Twice Cooked Pork as a main course on New Year’s Day. At that time, most of the people boiled the meat at first and then stirred fried after that. In the end of Qing dynasty in Chengdu, a member of the Imperial Academy called Lin. He was frustrated of his official career and retired from the public life. After that he devoted himself to cooking. He used steam to remove the smell of the pork instead of boiling. By using this way to cook and stir fry the pork will decrease the loss of protein and keep the meat quality fresh and tasty. Since then, the famous Twice Cooked Pork was fast spread in Chengdu. Nowadays, the home style dish is simmered then sliced and stir fried, and usually stir fried vegetables such as garlic shoots and green peppers with a sauce that may include soy sauce, sugar, ginger, Pi Xian broad bean paste and fermented beans.

Twice Cooked Pork Cooking Recipe

Ingredients(Zhu liao)
Pork, fully cooked through (wu hua rou)
Garlic shoots (suan miao)
Spices (tiao liao)
Pi xian broad bean paste 1 tbsp, (pi xian dou ban)
Fermented soya beans, (dou chi)
Ginger, (jiang)
Sichuan pepper 10, (hua jiao)
Sauce (tiao wei zhi)
Selected soy sauce, (sheng chou)
Dark soy sauce, (lao chou)
Sugar, (bai tang)
Methods (fang fa)
Wash the pork and put them in a pot with water. Use high heat to boil the water and turn to low heat, then continue to boil them for 15 minutes. Turn off the heat, pick them out and set aside.
Heat a wok, then add the oil and stir-fry the sliced pork.
Add the sliced ginger, Sichuan pepper, broad bean paste, fermented soya beans, stir fry until the fragrance comes out.
Add the garlic shoots and the sauce, high heat stir fry for a few seconds, and then turn off the heat.