Kiki Beef's Private Kitchen 12-twice-cooked Pork with Soy Sauce

Kiki Beef's Private Kitchen 12-twice-cooked Pork with Soy Sauce

1. Prepare ingredients

2. Cut green garlic into sections, red pepper and yellow pepper into thin strips;

3. Peel the pork belly, wash and set aside;

4. Prepare seasoning;

5. Put an appropriate amount of water in a boiling pot, add sliced green onions, ginger slices, and star anise;

6. Put the meat after the water is boiled;

7. Boil until six mature, remove it and soak it in cold water before removing it;

8. Cut the meat into thin slices;

9. Add a little oil to the hot pan, add the meat slices;

10. Fry until the meat slices are slightly curled out of oil, then remove the meat;

11. Leave bottom oil in the pot;

12. Saute the shallots, ginger and garlic slices;

13. Add a tablespoon of Pixian bean paste;

14. Stir evenly;

15. Add 1/3 tablespoon of sweet noodle sauce;

16. Stir evenly;

17. Add a tablespoon of tempeh;

18. Stir fry to get red oil;

19. Add the pork slices and stir fry;

20. Add red pepper and yellow pepper;

21. Stir fry for a while;

22. Pour in a little light soy sauce, cooking wine, and stir fry;

23. Add a little sugar and continue to stir fry;

24. Add green garlic;

25. Stir fry quickly;

26. Get out of the pot after removing from the fire;

27. The soy fragrant is rich and the aroma is compelling~~

Tips:

Cooking experience:

1. Cook the pork belly until it is sixty-five years old and pick it up for later use. Don’t cook it too soft. If it’s too soft, then stir-fry the pork slices. It will become dry and burnt, and there will be no softness that comes from the smell of hot-cooked pork. ；

2. Many people wait until the meat is cold and then cut it. It is fat and thin and breaks easily. It is hot when it is hot. It is difficult to cut the knife evenly. In fact, the meat must be cut with a clever word, which is to soak the picked meat in cold water. Take advantage of the cold outside and hot inside to cut the knife, so that it is better to cut;

3. The green garlic must be added before starting the pan, because it is easy to cook, so it can be out of the pan immediately after stirring;

4. There is no need to add salt during the whole frying process, because all the seasonings are enough to add, and if the seasonings are added too much, it will be too salty. Be sure to master the dosage, and it is best to taste it at any time;

5. Be sure to master the heat is the key to this dish. It is recommended to use medium heat when sautéing the pork slices. After adding the red and yellow peppers, change to high heat until the cooking is complete.



Encyclopedia:

Twice-cooked pork is a traditional dish of cooking pork in Sichuan cuisine, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy. The so-called re-cooking means cooking again. As a traditional Sichuan cuisine, twice-cooked pork is very important in Sichuan cuisine. Sichuan cuisine often uses twice-cooked pork as the first choice for grading examinations. Twice-cooked pork has always been considered the first of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork.



Nutritional value:

[Pork]: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron-deficiency anemia; it can nourish the kidneys and blood, nourish yin and moisturize dryness. effect.

[Red pepper]: Red pepper has high nutritional value, has the effects of keeping out the cold, enhancing appetite, and sterilizing. In addition to being rich in carotene, there is also a red pepper containing about 5000 international units of vitamin A, which can meet the daily demand of adults. In addition, it also contains more than 100 mg of vitamin C. These rich antioxidants can neutralize harmful oxygen free radicals in the body, which is beneficial to human health.

[Yellow pepper]: Yellow pepper itself is rich in nutrients and has many health effects. The types and content of vitamins in yellow pepper are extremely rich. In a small yellow pepper, vitamin A, B vitamins, vitamin C, vitamin E, vitamin K, carotene, folic acid and other vitamins are all included. Secondly, yellow pepper also contains minerals such as calcium and iron as well as dietary fiber.

【Green Garlic】: Green garlic contains nutrients such as protein, carotene, vitamin B1 and B2. Its spiciness mainly comes from the capsaicin contained in it, which has the effect of waking up the temper and eliminating food accumulation. It also has good bactericidal and antibacterial effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Green garlic has a certain protective effect on the cardiovascular and cerebrovascular, can prevent the formation of thrombus, and also