What is twice-cooked pork in Chinese cuisine?
Q: What is twice-cooked pork in Chinese cuisine?
A: Twice-cooked pork is a famous Sichuan-style Chinese dish made by boiling pork rib steak chunks in hot water with ginger and salt and then shallow-frying the pork slices in hot oil.
Q: Which method is used to cook pork in twice-cooked pork recipe?
A: In the recipe of twice-cooked pork, the pork rib steak chunks are initially boiled in hot water with slices of ginger and salt.
Q: What is the literal meaning of Húi Guō Ròu?
A: Húi Guō Ròu is the Chinese name of twice-cooked pork, and literally means meat that has been returned to the wok.
Q: What is the specialty of twice-cooked pork dish?
A: The specialty of the twice-cooked pork dish is its unique method of cooking and flavor that comes from the combination of boiling and shallow-frying.
Q: What are the main ingredients required for making twice-cooked pork?
A: The main ingredients for making twice-cooked pork are pork rib steak chunks, slices of ginger, salt, and hot oil.
Q: Which region of China is famous for the Sichuan-style of cooking?
A: Sichuan is a province in southwest China and is renowned for its unique and spicy cuisine that includes the widely popular dish of twice-cooked pork.
Q: How is the pork prepared after being boiled in the first step of the twice-cooked pork recipe?
A: After being boiled, the pork is cut into thin slices and then shallow-fried in hot oil in the second step of the twice-cooked pork recipe.
