Twice-Cooked Pork Hock
Twice-cooked pork hock features tender slices of cooked elbow stir-fried with savory bean paste and aromatic green onions.
Ingredients
Cooked pork hock
1/2
Sprouted green onions
3 stalks
Pixian bean paste
1 tbsp
Ginger
to taste
Sliced garlic
to taste
Light soy sauce
1 tbsp
Instructions
1
Step 1
Half a cooked pork elbow
2
Step 2
Slice and set aside
3
Step 3
Wash the sprouted green onions and cut them into sections on the diagonal
4
Step 4
Prepare the red oil bean paste
5
Step 5
Pour oil into the wok and add the bean paste
6
Step 6
Stir-fry over low heat until the red oil appears, then add ginger slices and garlic slices to stir-fry until fragrant
7
Step 7
Add the pork elbow meat, turn to high heat, and stir-fry a few times
8
Step 8
Add light soy sauce, stir-fry evenly until fragrant
9
Step 9
Add the white parts of the green onions and stir-fry
10
Step 10
Add the green parts of the green onions and stir-fry quickly over high heat
11
Step 11
Stir-fry evenly and serve
12
Step 12
Finished dish
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
