How to make twice-cooked pork without making it greasy

Twice-cooked pork is a traditional Sichuan dish with a long history and is very famous. Twice-cooked pork uses pork belly with a good ratio of fat and lean meat. Twice-cooked pork is easy to make, and it is soft and not greasy. 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 without making it greasy

1. Preparation of ingredients for twice-cooked pork

250 grams of cooked pork belly, a little red dried pepper, fungus, and rapeseed heart , and prepare the seasonings: vegetable oil, 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 briefly in hot oil. Drain the oil and remove from the pan after it is fried through.

Step 2: Soak the red pepper and black fungus in water until soft, wash them clean, and wash the rapeseed heart and cut it into sections.

Step 3: Heat the wok and add oil, sauté the scallion slices 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 peppers, black fungus, and rapeseed heart and stir-fry evenly until the flavors are absorbed.

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 key. If the meat absorbs too much oil over time, it will become tough and oily and not tasty. Also, when frying the meat, you must use medium heat and fry slowly, so that the meat oil can be fried out. Add the seasoning after the meat becomes dry.