Kimchi Twice Cooked Pork

Kimchi Twice Cooked Pork

by Heart clear as water and pale as clouds

4.7 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Twice-cooked pork is the home-cooked dish of Sichuanese on the first and fifteenth day of the tenth festivities. The most common practice is to cook first and then stir fry. The addition of kimchi makes this homemade stir-fry taste salty, sour, slightly spicy, crispy in the mouth, bright in color, scented, sober up and go greasy, and serve as an appetizer. The pickled cabbage is made by my wife herself. It tastes hot and sour. It is fried with pork. The simple homemade stir-fry can make you feel the warmth and taste of home. Are you homesick? Add a bowl of rice and eat kimchi twice-cooked pork! "

Ingredients

Kimchi Twice Cooked Pork

1. Put the pork ham in the pot, boil for about 20 minutes on high heat, pierce the meat with chopsticks, soak the meat in the stock until it cools

Kimchi Twice Cooked Pork recipe

2. After the hind leg meat is cooled thoroughly, remove the slices

Kimchi Twice Cooked Pork recipe

3. Cut green onions, slice garlic

Kimchi Twice Cooked Pork recipe

4. Cut the pickled cabbage into thin strips and cut the pickled pepper into sections

Kimchi Twice Cooked Pork recipe

5. Put the pan on the fire, add the oil and heat to 50% hot

Kimchi Twice Cooked Pork recipe

6. Add shallots and garlic and sauté fragrant

Kimchi Twice Cooked Pork recipe

7. Put in the cold meat slices

Kimchi Twice Cooked Pork recipe

8. Add half a spoon of light soy sauce and sugar

Kimchi Twice Cooked Pork recipe

9. Add the chopped pickled cabbage and pickled peppers, stir-fry evenly, add chicken powder before serving

Kimchi Twice Cooked Pork recipe

Tips:

Boil the hind legs in a pot under boiling water, and then slice the stock after cooling

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