Making Twice-Cooked Pork: Choosing the Right Green Garlic is Key
Materials
| Green Garlic | 6 stalks |
| Pork Shoulder | 400 grams |
| Green Sichuan Peppercorns | 5-6 pieces |
| Cooking Oil | as needed |
| Pixian Doubanjiang | 1 tablespoon |
| Fermented Black Beans | 1 tablespoon |
| Sweet Bean Sauce | 1 teaspoon |
| Sugar | 1 gram |
How To Make
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Cut the green garlic stems and leaves, crush the stems and chop them into sections along with the leaves.
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Once the water is boiling, cook the pork shoulder for eight minutes, adding scallions, ginger, and cooking wine to remove the odor.
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Slice the meat into 2mm thick pieces.
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Heat the oil to about 30% and stir-fry the meat until it curls up like 'lantern rolls.'
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Add a few green Sichuan peppercorns and slices of scallion, ginger, and garlic, frying until fragrant.
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Stir in one tablespoon each of Pixian doubanjiang and fermented black beans, frying until aromatic.
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Add the sautéed garlic stems, and stir-fry for one minute, adding sugar and chicken essence to taste, along with salt if desired.
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Finally, add the green garlic leaves and stir-fry for one minute before serving!
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Enjoy the hot and steaming Twice-Cooked Pork!
