Sichuan twice-cooked pork

Materials：
Pork:400g with streaky skin
Shallots：2
Green pepper：1
Red pepper：1
Ginger：5 pieces
Bean paste：one and half spoon
Cooking wine： 1 spoon
Soy sauce：1 spoon

China Sichuan twice-cooked pork is a kind of cooking traditional dishes of pork, western Sichuan region also known as boil the pot of meat. Every household can be produced in Sichuan. Twice-cooked pork is characterized by a unique taste, bright red color, fat but not greasy. The so-called skillet, cook the meaning of that again. As a traditional Sichuan twice-cooked pork, place in Sichuan in is very important, Sichuan twice-cooked pork Grading often used as the preferred dishes. Sichuan twice-cooked pork has long been considered the first, the incarnation of Sichuan, the mention of Sichuan twice-cooked pork necessarily think

1.Cleaning pork

2.Pot into the water, put pepper, ginger, onions and boil, add pork six mature, about 5 minutes;

3.Remove and dry to warm and cut into thin slices;

4.Pepper cut into diamond-shaped pieces, garlic and cut into sections

5.Boil hot oil into a small fire under the pork stir fry oil

6.Add soy sauce, bean paste

7.put red pepper and garlic and stir fry

8.put a small pan and stir well MSG