Twice-cooked pork, originating from the Song Dynasty(960-1279 AD), was known as "Stir-Fried Pork" in ancient times. The term "twice cooked" refers to the cooking method where ingredients are first boiled and then stir-fried, indicating a double cooking process involving two rounds of cooking in a wok.
The status of twice cooked meat in Sichuan cuisine is very important, is considered to be the first of Sichuan cuisine, the embodiment of Sichuan cuisine. As the saying goes, "If you haven't tried twice-cooked pork when visiting Sichuan, it's like you haven't really been to Sichuan."
The meat slices are fragrant but not dry, fatty but not greasy, with a bright red color, slightly salty and savory, mildly spicy, leaving a sweet aftertaste, and emitting a tantalizing aroma.
Boil the pork belly with the ingredients for boiled meat until it's medium well, then remove it from the wok.
During the cooking process, try to skim off the foam as much as possible to keep the broth clear and reduce any fishy taste.
Remove the meat to cool and cut into thin slices.
Pat the green garlic with the back of a knife.
Slice the green garlics diagonally into sections.
Heat a small amount of oil in a hot wok, then add the sliced pork belly and stir-fry until it releases oil.
Add Pixian doubanjiang and sweet bean sauce, stir-fry well.
Add the green garlic segments, stir-fry evenly, and then it's ready to serve.