Sichuanese pig
- Total time
- 50 min
- servings
- 2 servings
- Dish type
- Main dish
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Prep
30 min
Cook
20 min
Total time
50 min
Ingredients
Ingredients
- 200 g 200 g of pork pallet
- 1 c. à soupe 1 tablespoons of Shaoxing wine
- 1 pincée 1 pinch of sugar
- 1 c. à soupe 1 tablespoons of soy sauce
- 1 c. à soupe 1 tablespoons of vegetable oil
- white pepper
- 3 c. à soupe 3 tablespoons of cornstarch mixed in a little water
- 15 15 chili dry
- 1 c. à soupe 1 tablespoons of sichuan pepper
- 4 4 vegetable oil
- 2 c. à soupe 2 tablespoons of doubanjiang
- 800 ml 800 ml boiling water
- 2 2 new onions
- 3 gousse 3 cloves of garlic
- 1 1 ginger shoots
- 1 c. à soupe 1 tablespoons of soy sauce
- 1 pincée 1 pinch of sugar
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Method
- 1
Cut pork into thin slats.
- 2
In a bowl, add pork, white pepper, soy sauce and Shaoxing wine. Mix everything and let marinate 15 min.
- 3
Add the diluted cornstarch to a little water and mix.
- 4
Sichuan's peppers and peppers are dried.
- 5
Let the peppers cool and cut coarsely.
- 6
In a wok, pour 2 cups of oil and fry the doubanjiang.
- 7
Add ginger, garlic and fry 1 min.
- 8
Add the Sichuan pepper and pepper before adding the pork. Bring it back.
- 9
Pour boiling water.
- 10
Add sugar and soy sauce.
- 11
Cook over low heat 5 min.
- 12
Serve with coriander and a bowl of rice on the side.
Source : marmiton
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