Hometown Twice-cooked Pork

Name: Hometown Twice-cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Pork belly; 5 Long green pepper; 5 Red millet pepper; 5 cloves garlic; 1 small piece ginger; 1 small dish Cooking Wine; 1 tablespoon salt; Some Soy sauce

by [email protected]

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

On May 1st, my aunt came to Beijing to see a doctor and stayed in our house for a while. During the period, my aunt changed the method every day to make good food for both of us. Among them, this cooked pork was favored by L Xiansen, and she could eat a large plate every time. For L Xiansen, who didn't eat a little fat, this move was enough to make my aunt and I amazed! After the wise Shenwu's aunt discovered this secret, for more than 10 days before returning to Guizhou, this dish of fried pork appeared on the table every day in our family, and every time it was swept away without any suspense. Under the strong request of L Xiansen, my aunt and I learned this earth-shattering, ghostly twice-cooked pork.
This dish is a very typical Guizhou recipe, with a strong hometown flavor. I will give it an elegant name-hometown cooked pork to relieve my homesickness. An authentic hometown dish has great magic power and can make me feel full of happiness in an instant. No matter where I am, my beautiful hometown is always my favorite place..."

Ingredients

350g Pork Belly
5 Long Green Pepper
5 Red Millet Pepper
5 cloves Garlic
1 small piece Ginger
1 small dish Cooking Wine
1 tablespoon Salt
Some Soy Sauce

Hometown Twice-cooked Pork

1. Preparation materials: 5 long green peppers, 5 red millet peppers, 5 garlic cloves, 1 small piece of ginger, 350g pork belly;

2. Wash the pork belly, add ginger slices and cooking wine in 2000ml of water to remove the smell, cook on high heat until it will not leak bleeding with chopsticks, then turn off the heat;

3. While cooking the meat, cut the long green pepper and red millet into sections, shred the ginger, and slice the garlic cloves for later use;

4. Put the boiled pork belly in cold water, rinse and remove, let it cool and cut into thin slices for later use;

5. Put an appropriate amount of edible oil in the pan, and when it is heated to 6 layers, put the cut pork belly into the pan and stir-fry until it is de-oiled and lightly browned, then remove it for later use;

6. Leave the bottom oil in the pot, add garlic slices and shredded ginger to fragrant after heating, then add long green pepper and red millet pepper and fry until broken;