twice cooked

Twice cooked fish

fish

Chinese cooking wine

tbsp. light soy sauce

salt

sugar

ginger sheds

cornstarch

cooking oil

tbsp. doubanjiang

black beans

thumb ginger

gloves garlic

garlic sprouts

red peppers

scallions

Cut the fish into pieces around 2cm thick. Add cooking wine, ginger shreds, soy sauce, salt and sugar and massage for 1 minutes. Set aside and marinade for 10 minutes.

Add 1/4 cup of cornstarch in a bag and place the fish fillet in. Slightly shake until every piece of fish is well coated with the cornstarch. Then stand for 5-10 minutes.

Prepare a shallow pan and add 1/4 cup of oil and shallow fry the fish pieces until hardened and golden brown on surface. Transfer out.

Leave around 1 tablespoon of oil in the pan, slow down the fire and fry doubanjiang for 1 minutes until the red turns red. Add garlic, ginger and dou-chi and fry until aromatic.

Place chili peppers, scallion sections and garlic sprouts in. Fry until almost soft and return the fish, add light soy sauce and salt. Mix well. Serve immediately.

Twice Cooked Pork (Double Cooked Pork) from China Sichuan Cuisine.

Twice Cooked Pork

pork

Sichuan peppercorn

water

green onions

tbsp. shaoxing wine

garlic sprout

green chili pepper

green onion

garlic

tbsp. broad bean paste: doubanjiang

Place pork belly in a large pot with enough cold water to cover. Add 2 green onions, ginger, sichuan peppercorn and Shaoxing wine. Bring to boil and simmer for 25 to 30 minutes. If you are cooking a larger amount, cut the pork belly into 15cm sections. Transfer out and set aside to cool down. Then cut the pork belly into 1mm thick slices.

Cut the garlic sprouts and leaves into 1.5-inch sections. Cut green peppers, chop the ginger, garlic, and green onions. Roughly chop dou-chi too.

Heat up around 1 teaspoon of oil in a wok (not too much, otherwise the dish might be over greasy), and fry the pork belly for around 1-2 minutes (Note 2)until they begin to lose oil and are slightly brown and curled.

Transfer the pork slices out and leave oil only, fry doubanjiang over slow fire until the oil turns red. Add ginger, garlic, and scallion until aroma. Place dou-chi, fry for another half minute. Keep slow fire when adding the seasonings.

Return pork slices and give a big stir fry to combine well. Add garlic sprouts, green peppers, and sugar, and pour in light soy sauce over the edge of the wok. Give everything a big stir fry to mix well. This process should be fast so the freshness won&#39;t be killed.

Serve with steamed rice.

https://www.youtube.com/watch?v=tA6uOpQdbOI

Twice cooked pork (sometimes also referred to as double-cooked pork belly ) is a dish from Sichuan cuisine that is very popular in China. It is made with pork belly that is first cooked in water until almost cooked, then for the second stir-frying process, the slices are fried with garlic sprouts, green peppers, and some of the most important Sichuan seasonings. Since it is slightly salty so should be served with plain rice and noodles.
Full recipe at https://www.chinasichuanfood.com/twice-cooked-pork-recipe/

Twice cooked pork belly-- a real Sichuan style pork stir fry

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Top 2 twice cooked recipes from across the web

The most viewed twice cooked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Twice cooked fish

Twice Cooked Pork

The most viewed twice cooked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine