Green Pepper Lotus White Twice-cooked Pork

Name: Green Pepper Lotus White Twice-cooked Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pig rump; Some green pepper; Some cabbage; Some shallot; Some ginger; Some garlic; Some Pixian Douban; Some Cooking Wine; Some Very Fresh Soy Sauce; Some Sugar; Some salt; Some Chicken Essence

by Night dire

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Although it's early spring, the night in Chongqing is getting colder and colder.
Tomorrow I will be busy in the studio for an afternoon. The reason why it is not a day is because I have to host the show in the morning. Before the broadcast, I would be very tired, but I took the time to post the twice-cooked pork that I made some time ago.
Cabbage is called Lianbai in Chongqing.
The meat used for twice-cooked pork can be pork belly or buttock.
There are many side dishes for twice-cooked pork, the most classic ones are garlic sprouts, onions and green peppers. You can also use garlic moss, dried tofu, carrots, and cabbage.
The procedure of twice-cooked pork is a little more complicated than salt-fried pork, with one more poaching procedure.
Another major difference between twice-cooked pork and salt-fried pork is that the salt-fried pork does not require the skin, and the second-cooked pork must retain the skin.
Tired to death, I wrote four sentences at the beginning of "twice-cooked meat" in one breath, and read them carefully, so tired.
For the twice-cooked pork made this time, the side dishes are green peppers and cabbage, and no Chinese peppers and dried chilies are used. "

Green Pepper Lotus White Twice-cooked Pork

1. All the ingredients are cleaned, the pork is boiled in boiling water until it is broken, the chopsticks can be inserted lightly and no blood flows out.

Green Pepper Lotus White Twice-cooked Pork recipe

2. The cooked meat is scraped off the skin with a knife (I have already asked the staff to deal with it in the supermarket.) and then cut into evenly thick slices.

3. Cut the green onion, ginger and garlic, and set aside a spoon of Pixian watercress.

4. Cut the green pepper into pieces, wash the cabbage, and tear it into pieces of appropriate size by hand.

5. A spoon of soy sauce, a spoon of cooking wine, and a suitable amount of sugar are mixed into a sauce.

6. Heat the pan with cold oil, add the meat slices when the oil is hot, fry on medium-low heat until the fatty meat spits out oil, and the meat slices appear in the Dengzhanwo.

7. Stir in Pixian watercress and stir-fry to get the red oil.

8. Stir-fry the onion, ginger, and garlic for a fragrance.

9. Pour in green pepper and cabbage and stir-fry until broken, pour in the sauce, add salt, turn off the heat, add the chicken essence and start the pot.

Tips:
Ps:

1. Pork belly, pork rump, and pork hind legs can all be used to stir-fry twice-cooked pork.

2. The side dishes of twice-cooked pork are very random. Generally, as long as it is not too watery, the most classic ones are onions, garlic sprouts, green peppers, etc. You can also add dried tofu, cabbage, carrots, garlic sprouts, etc.

3. There should be less oil in the bottom of the pot, because fat will produce oil.

4. The important reason why the re-cooked meat is fat and not greasy is that, in addition to the boiling before frying, it is to stir-fry in the pot until the oil comes out. This step is very important.

5. If you want, you can also add pepper and dried chili.

Tomorrow, tomorrow is another busy day.

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