Twice-cooked Pork
A classic Sichuan dish made by stir-frying pork rump with pickled ginger, sweet bean sauce, and Pixian doubanjiang.
Ingredients
fresh pork butt
to taste
pickled ginger
to taste
sweet bean sauce
to taste
Pixian doubanjiang
to taste
Instructions
1
Step 1
First, stir-fry the fresh pork butt until it releases oil, then remove it from the pan.
2
Step 2
Use the remaining oil to stir-fry the pickled ginger.
3
Step 3
Add the sweet bean sauce and Pixian doubanjiang, stir-fry over low heat until fragrant. Then add the pork back in and stir-fry again.
