Chili Twice-cooked Pork

Name: Chili Twice-cooked Pork
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Pork belly; 180g Cauliflower; 15ml oil; 3 slices Sliced ginger; 3 cloves Garlic slices; 2g Chicken Bouillon Powder; A tablespoon Pixian Doubanjiang; 10g Sugar; 30ml Cooking Wine

by Xianger Kitchen

4.8 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

4

Twice-cooked pork is a classic dish in Sichuan cuisine. If you eat it, you will fall in love with it, and you will often do it at home. If you cook it at home, it won’t be tainted with authenticity. The taste is really great. You can try to cook it if you like it.

Ingredients

250g Pork Belly
180g Cauliflower
15ml Oil

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3 slices Sliced Ginger
3 cloves Garlic Slices
2g Chicken Bouillon Powder

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A tablespoon Pixian Doubanjiang
10g Sugar

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30ml Cooking Wine

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Chili Twice-cooked Pork

1. Prepare pork belly and green and red pepper

2. Prepare garlic slices, ginger slices and Pixian bean paste

3. After washing the pork belly, put it into the pot and add water, cover the ginger slices and cooking wine and boil on high heat, then turn to medium heat for 20 minutes

4. Wash the green and red peppers and slice them, scoop up the cooked pork belly, wash and slice

5. Add the bottom oil to the hot pot and add the pork belly slices evenly into the pot

6. Fry the oil over medium heat and add ginger and garlic until fragrant

7. Cook a little cooking wine along the side of the pot

8. Add the bean paste and stir fry until it is fragrant

9. Add green and red pepper and stir fry until broken

10. Add a little sugar and stir fry

11. Add chicken essence to season and turn off the heat

Tips:
1. The Pixian bean paste is salty, try the taste first and then season it according to your own taste.
2. After cooking, the pork belly slices should be sliced thinner, so that the taste is very delicious.
3. After adding the green and red peppers, stir fry quickly until they are cut off and seasoned, and then they should be taken out