How to make twice-cooked pork that is not greasy and delicious

Twice-cooked pork is a traditional Sichuan dish with a long history and is very famous. Twice-cooked pork is made of pork belly with a good ratio of fat and lean meat. It is soft and not greasy when eaten, and the meat is not woody and fragrant. Can twice-cooked pork made at home also be fat but not greasy? Today I will introduce to you how to make twice-cooked pork not greasy.

How to make twice-cooked pork not greasy

1. Ingredients for twice-cooked pork 250g cooked pork belly, a little red dried pepper, black fungus, and rapeseed heart, and seasonings: vegetable oil, green onion, cooking wine, soy sauce, white vinegar, sugar, chili sauce, salt, and MSG.

2. How to make twice-cooked pork Step 1: Slice the pork belly and fry it in hot oil for a while. Drain the oil and remove from the pan after frying thoroughly. Step 2: Soak the red dried pepper and black fungus in water until soft, clean them, and wash and cut the rapeseed heart into sections. Step 3: Heat the wok and add oil. Sauté the scallions first, add cooking wine, chili sauce and other seasonings, and add a small amount of water. Step 4: After the water boils, add the meat slices, red dried pepper, black fungus, and rapeseed heart, stir-fry evenly. Step 5: Finally, add a little vegetable oil and stir-fry quickly before serving.

3. How to make twice-cooked pork not greasy The above steps may seem simple, but if you want to make twice-cooked pork delicious and not greasy, frying the meat is the most important. If the meat absorbs too much oil over time, it will become old and oily and not tasty. Another thing is that when frying the meat, you must fry it slowly over medium heat so that the meat oil can be fried out. Add the seasoning after the meat becomes dry.