Green Pepper Twice Cooked Pork
1.
Prepare all the ingredients such as pork, green pepper, sugar, garlic and ginger, Pixian watercress, pepper powder and so on. Choose half-fat and half-lean third-line meat for pork, and choose fresh and large green peppers, wash and cut into larger slices. All seasonings can be added or subtracted according to your preference.
2.
Cut the pork into two large pieces, put it in a pot and add an appropriate amount of water. It is better to submerge the pork in the water. Add boiling water on a high fire and boil the pork on a low fire.
3.
Cut the pork into slices about 1.5 inches.
4.
Put the fatter pork slices in the hot pot and sauté the oil.
5.
The fried pork slices are shoveled on the side, and the garlic sauce is added to the low heat until fragrant.
6.
Then add Pixian bean paste and continue to sauté until fragrant until the red oil is obtained.
7.
Add the lean meat slices and mix them together and continue to fry them on a low fire to get the fragrance. Be patient with this step to bring out the fragrance and taste.
8.
Stir-fry the fragrant pork slices on one side, add green peppers and stir fry over high heat.
9.
Put the green peppers under the meat slices and simmer for about 10 seconds, let the green peppers taste and fry.
10.
The final serving is ready to serve.
11.
Twice-cooked pork slices are amber in color, crystal clear, fat but not greasy, and full of color, fragrance and flavor.
12.
The mouth is fragrant, the taste is unique, and there is no meat and no joy! Both young and old like it.
Tips:
1. Choose half-fat and half-lean third-line pork, or half-fat and half-lean pork legs cooked from twice-cooked pork that tastes good, fat but not greasy.
2. When the pork is cooked, the skin must be boiled down to make it easy to cook.
3. The seasoning must be sautéed and then mixed and stir-fried in order to taste good.
