Dengyingchuan Hemp Twice-cooked Pork

Name: Dengyingchuan Hemp Twice-cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 270g Pork belly; 3 pieces Dried Tofu; 2 tbsp Sichuan Style Spicy Bean Sauce; 1/2 onion; 1/3 branch Green onions; 1 piece star anise; 1 tbsp pepper; 2 pcs Dried chili; 2 tablets ginger

by Jackylicious

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

As a traditional pig-eater (most Chinese people), it has a deep plot for pork. Among them, pork belly can be described as both love and hate for modern people. What you love is the squeaky oily fragrance, and what you hate comes from the squeaky oily fragrance. Although there are still a few months to enter the summer, I will accumulate fat for my friends in advance and welcome the summer of 2016 as Li Xiang and Zhang Huimei together. For three consecutive sessions, I will select 3 simple dishes from the 8 major dishes, but for everyone I hope to have some enlightenment.

Dengying, originally used with beef in Sichuan cuisine, is used to describe the chef's skill in cutting stewed beef. The tendons of the beef tendons are so thin and transparent. I used Sichuan-style twice-cooked pork here because I have seen most of the home-made twice-cooked pork without restaurant flavor. The reason is the thickness of the pork belly. I believe that many people here will complain about their skills or the sharpness of their knives. No, it’s not. I’m going to use my introduction today to make it easy for everyone to make twice-cooked meat like lanterns and shadows. "

Ingredients

270g Pork Belly
3 pieces Dried Tofu
2 tbsp Sichuan Style Spicy Bean Sauce
1/2 Onion
1/3 branch Green Onions
1 piece Star Anise
1 tbsp Pepper
2 pcs Dried Chili
2 tablets Ginger

Dengyingchuan Hemp Twice-cooked Pork

1. First, we review the ingredients, then put the pork belly chunks in the refrigerator, put them in the refrigerator, put them in the refrigerator, about 1 to 2 hours, depending on the power. Until the shape of the pork belly has been frozen hard, it can still be sliced.

Dengyingchuan Hemp Twice-cooked Pork recipe

2. After refrigerating, the pork belly will become incredibly easy to cut. If it is found that the meat has slowly softened during the period, it must be placed in refrigeration again.

3. Put water that can diffuse the pork belly in the pot, and then add ginger and star anise.

4. Bring to warm water (about 50 degrees), add pork belly slices, blanch and cook for about 7 minutes. If the pork belly is sliced thin enough, it will roll up slightly when it touches warm water.

5. Take out the meat slices and use kitchen paper/cloth to wipe off the moisture on the surface of the meat slices as much as possible! (If not, the consequences are serious)

6. At this point, let's enjoy the effect of lamp shadow XD

7. Bring the pot to 50% heat over medium heat, then add 2 drops of oil (as a primer), then spread the pork belly slices in the pot and stir out the oil.

8. When it is simmered until slightly golden, pick out the meat slices and keep the oil in the pot.

9. Reduce the fire, add the pepper and chili, and stir-fry slightly. This process is very fast, because the oil temperature is quite high even with a low fire.

10. Add the sliced onions and adjust to medium heat.

11. Add the spicy bean paste and continue to stir fry.

12. Prepare high heat, add pork belly slices and dried bean curd strips, and start to stir fry. Sprinkle a spoonful of rice wine/rice wine on the side of the pot during this period. If you have a sweet taste, you can also use a little sugar to taste

13. Finally, remove from the heat, add the scallion (green onion part) and pepper oil, stir fry for 2 hours, and then put it on the plate immediately.

14. Finally, let us appreciate the finished product.

Tips:
1. For the choice of pork belly, I suggest not to pick the area with five layers of meat, because the junction of fat and lean meat is easy to break after thinly sliced. Secondly, it is not recommended to pick too fat, because the sautéed lean meat also has a jerky flavor.
2. Refrigeration is to allow everyone with zero knife skills to cut easily. More precisely, it should cut thin slices like a protective X treasure. But I don’t recommend making the sliced meat too thin. After all, you still have to retain a certain texture.
3. Remember to wipe the water off the blanched meat slices. If not, the oiling (step 7) process will be quite tragic. What is the specific reason? Please call your junior high school chemistry teacher when you go back
4. The numb sensation brought by Sichuan pepper was once described by Chua Lam as a taste that raised the spiciness of Sichuan cuisine to a higher level than other spicy dishes. Twice cooked pork without numb flavor cannot be called Sichuan style. If you have the opportunity to use fresh pepper, it is best. If not, use dried pepper or pepper oil to make up.
5. Although the protagonist of twice-cooked pork is pork belly, you must add shredded green onions and dried tofu with a chopstick, and put them in your mouth to feel the oily but not greasy taste of twice-cooked pork!