Cabbage Twice-cooked Pork
1.
Skin belly, remove hair and wash. If possible, you can burn the pigskin, soak it in warm water, and scrape it with a knife.
2.
Northerners seldom eat meat with skin, and it is estimated that many people don't know what it is. Our old family are all familiar with this thing. This is a clip for holding pig hair, which is cheap and easy to use.
3.
Put an appropriate amount of water in the pot, add pork belly, ginger slices, red pepper, and cook the meat over a fire.
4.
Cook until the pigskin can be inserted with a single tap with chopsticks.
5.
Remove and let cool for later use. The broth can be reserved for boiling or noodle soup base.
6.
The time to put the cold pork can be used to process ingredients such as cabbage. Half a cabbage, tear open the leaves with your hands, don't need thick stems.
7.
Soak in a little baking soda and water for 3-5 minutes, rinse, drain and set aside.
8.
Cut the hang pepper diagonally into thick shreds.
9.
Shred ginger.
10.
You can cut the pork when it's not hot.
11.
Cut into slices of the same size and thickness, thinner and thicker, as you like.
12.
Pour proper amount of peanut oil in the pot, add ginger shreds to the pot, pour in the meat slices, turn to medium heat, add a little pepper and stir fry until the meat slices are fragrant and the surface is slightly browned. This process is called boiling pot. During the process, the pigskin is easy to burst and splash, pay attention to stir fry, and do not burn. We actually use a lot of rapeseed oil for cooking in our hometown. The rapeseed oil bought from the farmer's uncle is very fragrant.
13.
Add a tablespoon of Pixian Douban. My Douban is homemade, and the color is lighter than the ones sold in supermarkets.
14.
Stir fry until spitting red oil, add a little light soy sauce, dark soy sauce, and sugar, and fry until spitting oil.
15.
Pour the cabbage and hang pepper, change the heat to continue to fry.
16.
Continue to stir fry.
17.
When the cabbage leaves are soft, add a little salt and monosodium glutamate.
18.
Plate.
19.
Finished product.
20.
Finished product.
Tips:
The time and skill requirements for fried twice-cooked pork are not so strict, as long as you pay attention to the size of the fire and the amount of condiments, you can cook the dish well even if it is a bit slower.
