Ingredients for Traditional Sichuan Garlic Sprout Twice-Cooked Pork:
【Main Ingredients】Pork butt 300g Garlic sprouts 150g
【Auxiliary Ingredients】Old ginger to taste Fermented black beans to taste Sichuan peppercorns 5-10 pieces
【Seasonings】Broad bean paste 1 tablespoon White sugar 2 teaspoons Light soy sauce a small amount
Step 1: Boil the pork butt in cold water, add a few slices of ginger, a little cooking wine, bring to a boil over high heat, then reduce to low heat and cook until the pork can be easily pierced with a chopstick. Remove and let cool. Once cooled, slice the pork into thin pieces about 2mm thick. Clean the garlic sprouts and cut them into a horseshoe shape.
Step 2: Heat a pan with a small amount of cold oil and stir-fry the sliced pork.
Step 3: When the pork is slightly curled, add fermented black beans, old ginger, and Sichuan peppercorns to fry until fragrant.
Step 4: Add broad bean paste and stir-fry evenly.
Step 5: Add a small amount of light soy sauce and an appropriate amount of white sugar to enhance the flavor (I prefer a slightly sweet taste, so I added 2 teaspoons, but you can reduce it to 1 tablespoon).
Step 6: Finally, add the garlic sprouts and stir-fry until they are just cooked through. Before serving, add a little chicken essence.
Step 7: The dish is complete with a perfect combination of color, aroma, and taste. The only suggestion is to cook more rice, as you might find it not enough to go around.
Cooking Tips for Traditional Sichuan Garlic Sprout Twice-Cooked Pork: There are tricks to making delicious dishes, and I have little tips for each of my recipes. You can search for ‘Lu Cuisine’ to directly view my recipe collection!
