Twice cooked pork

1. Prepare one pound of pork belly, first use fire to remove the fur on the skin of the meat.

2. Wash the pork belly clean and set aside, and prepare all the ingredients.

3. Pour water into the pot and add cold water to the pork belly. Add cooking wine, Sichuan peppercorns, scallion slices, ginger, and bring to a boil over high heat. Skim off any foam and simmer over medium heat for 20 minutes, then simmer over low heat for 10 minutes.

4. In the middle, we cut the green and red peppers into diamond shapes, slice the garlic and ginger, and cut the garlic sprouts into diagonal sections for later use.

5. As long as the chopsticks can be easily inserted from the leather side without any bleeding, it is sufficient.

6. Remove the pork belly and let it cool. Cut the meat into slices according to its texture, otherwise after making it, the meat will be crushed and chewy. Cut garlic sprouts into diagonal blades, remove seeds from green peppers and cut into diamond shaped slices, and slice ginger and garlic for later use. Remember not to pour the soup for cooking meat, and use it for stir frying later.

7. Heat the oil over medium heat, place the pork belly slices in a strainer, blanch in the previous broth, and disperse the slices.

8. Pour into the pot and stir fry until the fat flows out and the meat changes color.

9. Add Sichuan peppercorns and bean paste inside and stir fry to create the aroma of red oil and Sichuan peppercorns.

10. Add sweet flour sauce, bean drum, soy sauce, and cooking wine and stir fry until fragrant. Then add garlic sprouts and green peppers and stir fry until they are completely cooked.

11. Quickly add salt and sugar and stir fry evenly before serving.

12. Finished product drawings.