Chiang's Szechwan Cookbook : Szechwan Home Cooking, Ellen Schrecker and John E.
The Sichuan people have a tradition of enjoying a feast every 1st and 15th of traditional Chinese calendar months, with twice-cooked pork as the main course. The origins of twice-cooked pork are unknown. Premade twice-cooked pork sauces are also available from food manufacturers. An alternative method involves frying the meat by itself until cooked, frying the vegetables separately, then frying everything together. After refrigeration to firm the meat, it is cut into thin slices.The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables.Īnother simple way of preparing this dish is to cook the meat by itself until it is done, then fry it along with the other ingredients. The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. 'salted fried pork'), which tastes quite similar, but cooked in a different process. This dish is commonly associated with yan jian rou (Chinese: 鹽煎肉 lit. The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste. The pork is simmered, sliced, and then stir-fried - "returned to the wok." The pork is accompanied with stir-fried vegetables, most commonly leeks, but often cabbage, bell peppers, onions, or scallions. Twice-cooked pork or double-cooked pork ( Chinese: 回鍋肉 pinyin: huíguōròu) (literally "returned to the pan (wok)") is a Chinese dish in Sichuan cuisine. JSTOR ( January 2018) ( Learn how and when to remove this template message).Unsourced material may be challenged and removed.įind sources: "Twice-cooked pork" – news Please help improve this article by adding citations to reliable sources. This article needs additional citations for verification.
0 kommentar(er)
