Chinese Cabbage Twice-cooked Pork

Name: Chinese Cabbage Twice-cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound Pork belly; 5 or six cabbage; Some Red chili; Some shallot; Some ginger; Some garlic; Some Pickled peppers; Some Pixian Douban; Some Sugar; Some Steamed Fish Soy Sauce; Some Cooking Wine; Some pepper; Some salt; Some MSG; Some sesame oil

by Old Yang's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Twice-cooked pork with cabbage scallion is golden and gorgeous, with a refreshing and spicy taste. The meat slices are strong and fragrant, the spinach is crispy and tender, and the whole dish is not strong, but it has enough flavor. "

Chinese Cabbage Twice-cooked Pork

1. Slice the pork, blanch it for a while, cook the whole piece of meat in the old method, and cut it up is still not cooked. Doing this will ensure that the meat is clean and refreshing.

Chinese Cabbage Twice-cooked Pork recipe

2. Cut the red pepper into two, pick the sprouts, remove the tendons, cut diagonally, and put the leaves alone.

3. Stir fry the pork slices with a little oil, medium heat, stir the oil, and if you like fatty meat, stir it for a while, I have it dry.

4. Pour out all the oil in the pot, add the green onion, ginger, garlic and pickled peppers to fry until the aroma is tasted, and set aside.

5. Put the vegetable oil in again, (do not use the fried lard. The lard can be used to stir-fry vegetables, it is super delicious.) Stir-fry the Pixian bean paste and stir-fry the red oil on low heat.

6. Pour the meat slices and stir-fry until they are all colored. Add cooking wine, sugar, steamed fish and soy sauce, stir fry over high heat.

7. Pour in red pepper and vegetable stalks, stir-fry them, and season them. I put half a teaspoon of salt and a teaspoon of pepper for this pound of meat.

8. If the cabbage stems are crispy, they should be fried for a while. I think they are better to cook for a while. Finally, add green vegetables, sesame oil, and MSG, stir well, and then serve.

Tips:
Afterword:

1. Slice the pork and blanch it for a while. Put some pepper and ginger skin in the water of the boiled pork slices (scrape or peel off the ginger skin).

2. After the pork slices are stir-fried, filter out all the oil in the pan, and stir-fry the Pixian Douban with vegetable oil. This will ensure that the dishes are refreshing. It also reduced the intake of lard to a certain extent.

3. Pixian Doubanjiang is a bit salty, so be careful when putting salt. Reference amount: a spoon for Pixian Douban soup, and half a teaspoon of salt. If someone takes the soup spoon again, I won’t be responsible! All said it is a small spoon for soup.

4, sesame oil is indispensable, it is the finishing touch.

5. You can cook more at one time, because the more you cook the dish, the more reluctant it is.