Home Cooked Pork
1.
This piece of pork belly was originally prepared for buckle pork. It has been cooked in advance and sliced directly. The fresh pork belly is also washed clean and cooked until it can be easily pierced with chopsticks. Let cool and cut into slices about 3 mm.
2.
Wash the side dishes and cut them.
3.
Pleurotus eryngii slices, boil, pour in and cook for two minutes, pick up, and squeeze the water slightly.
4.
The pan should be clean and there is no water, and the pork slices should be fried to get the lard. Pay attention to low heat, and turn the pork slices from time to time to avoid frying in one place for a long time, and the oil will hurt yourself.
5.
The meat slices are fried until slightly burnt on both sides. If you like it, you can fry it for a while, and it will be more fragrant. However, if there are elderly people in the family who have weak digestion, it is best not to be too burnt and dry.
6.
After the meat slices are taken out, if there is more lard, pour out some of the lard, leave a little amount of usual cooking in the pot, first add carrots, oyster mushrooms and green peppers, and stir-fry until they are broken. As these are harder to cook than green garlic, fry them for a while.
7.
Add green garlic and stir fry until it is broken.
8.
Return the meat slices to the pot.
9.
Add a teaspoon of salt, 2 tablespoons of light soy sauce, and some homemade chopped peppers. Stir evenly. Generally, the fried twice-cooked pork uses Sichuan Pixian bean paste. I don't have it in my home. I just put a little chopped pepper to increase the flavor. If it doesn't, I won't put it.
10.
Stir and fry the seasoning evenly, and then you can put it on a plate and serve.
Tips:
1. The pork belly should be cooked until it is mature, that is, it can be pierced with chopsticks and no blood will flow out. It can be sliced after cooling. Generally, it is more appropriate to cut about three to four millimeters. If it's too thick, it won't dry, and if it's too thin, it's easy to shrink too small and it's easy to roll up and look bad. When frying, pay attention to safety, low fire, and turn the meat slices from time to time to prevent the oil from flying and hurting yourself.
2. The side dishes are as you like and should be dry, preferably not easy to paste and not easy to produce water.
