Pickled Pepper and Dried Bamboo Shoots Twice Cooked Pork
1.
Soak the bamboo shoots two days in advance. Wash the dried bamboo shoots, boil water in a pot, add the water to the dried bamboo shoots and boil for a quarter of an hour
2.
The dried bamboo shoots are boiled for a quarter of an hour and taken out, soaked in clean water for 48 hours. During this period, the water is changed four or five times a day. In summer, it is hot and the water is changed twice to avoid deterioration.
3.
Take out the bamboo shoots that have been soaked, I soaked about 68 grams of dried bamboo shoots, and finally sent to 342 grams
4.
Basically, the dried bamboo shoots can be boiled and soaked for two days. I learned a trick from the Internet and said that it can make the bamboo shoots more tender. Add the soaked bamboo shoots to beer and knead for a few minutes, wash them, and soak them in clean water for later use
5.
Ingredients: 200g pork belly, soaked bamboo shoots, 1 green onion, 1 small piece of ginger, a few cloves of garlic, 1 pepper, 1 star anise, 1 piece of cinnamon, 2 red peppers, and 2 green peppers (the green peppers have forgotten to take the photo. Picture)
6.
Red peppers, green peppers, stalks and seeds are removed, cleaned for later use, green onions are selected, ginger, peeled, garlic peeled, washed, and Chinese pepper, star anise, dried chili, cleaned for later use
7.
Cut two slices of ginger, cut into a small section of white onion, boil water in a pot, add pepper and star anise, cinnamon, sliced ginger and white onion
8.
The pork belly is scraped off the skin and dirt, pig hair, the water is turned to low heat, and the pork belly is added. Because the meat is small today, the water is only boiling. If you search for a whole piece, you can cook it under cold water with the pepper, green onion and ginger.
9.
Add a little cooking wine to remove the fishy
10.
Boil on low heat for 5 minutes to cut off, turn off the heat and simmer for 3 minutes, then remove
11.
The cooked meat is soaked in cold water to tighten the meat, cold outside and hot inside, and cut into thin slices for later use. If you want to cut the meat better, you can also put it in the refrigerator for a while and then cut it.
12.
Cut the green and red pepper into small pieces, slice the green onion, white onion and green into horse ear shapes, slice the ginger and garlic, cut the dried chili into small pieces, and slice the bamboo shoots. Set aside
13.
Usually we eat tempeh just chopped up and stir-fried with ginger and garlic. Today I learned a trick from a Sichuan chef. First, we will process the tempeh into tempeh sauce: chop dried tempeh, mince ginger and minced ginger.
14.
Heat the pan with cold oil, add the ginger and stir fragrant
15.
Add dried tempeh and stir fry
16.
Pour in a little cooking wine, add a little sugar, stir-fry evenly, and set aside. Fried fermented black bean sauce, take it as you go
17.
Prepare the condiments first, including: a spoonful of red bean paste, a spoonful of black bean paste, a spoonful of sweet noodle paste, and two spoonfuls of pickled pepper paste
18.
Today I used this kind of pickled pepper sauce, which tastes good and convenient. I have used it to make pickled pepper chicken and pickled pepper fish. If not, you can also use green pickled peppers and red pickled peppers and pickled ginger instead
19.
In the pot that has been fried with black bean sauce, there is no need to put oil on the bottom of the pot when the oil is on the wall of the pot. Add pork belly slices and stir fry to spit oil.
20.
Stir the oil on low heat, stir until the meat is rolled up into a lamp, because the tempeh sauce, red oil, bean sauce and pickled pepper sauce all contain oil, so it is not too greasy. You can pour out the lard and leave a little base oil.
21.
The meat can be served or placed on the side of the pan. Add a spoonful of bean paste, a spoonful of fermented black bean sauce, and two spoonfuls of pickled pepper sauce on the other side of the pan. Stir fry with red oil and stir-fry evenly with the meat slices.
22.
Add green onion, white ginger slices, garlic slices and dried chili segments, stir-fry evenly
23.
Pour in the right amount of cooking wine and stir fry
24.
Add a small spoonful of sweet noodle sauce, fry on the side of the pan and then stir-fry evenly with the meat slices
25.
Add bamboo shoots, drizzle in a little water, and stir fry for a minute or two
26.
Pour in a little bit of soy sauce. The bean paste and pickled chili sauce are very salty. Just add a little bit of soy sauce here, or you can omit it.
27.
Add a little sugar and stir fry evenly
28.
Add green and red pepper cubes and stir-fry evenly
29.
Add green onion, stir fry over high heat, add a little balsamic vinegar along the edge of the pan, stir and stir evenly to get out of the pan. I went to a few fruit and vegetable shops but didn’t buy green garlic, so I had to leave it alone. If possible, it’s better not to omit green garlic because it tastes better.
30.
Finished product
31.
Finished product
32.
Finished product
33.
The finished product, this dish, the meat slices are tender and crispy, and the bamboo shoots are crispy and tender, spicy and delicious. It is very delicious. I accidentally ate a big bowl of rice and I can’t stop it, haha
Tips:
Twice-cooked pork tips
1. The authentic twice-cooked pork uses pork hind leg meat, also called Erdaorou. It is fat or thin, about 46 points of fat or thin. If you think this meat is too fat, you can use pork belly. Either way, it must be fat, lean, and skinny.
2. Cook the meat first until it is broken, then insert it with chopsticks, and no blood leaks out.
3. Generally speaking, peppers, garlic moss, and green garlic can be used as side dishes, but green garlic is the best among them. There are two reasons: first, the color, green garlic has green and white, and the twice-cooked meat is red and bright, which is the most pleasing to the eye; The second is fresh, crisp, tender, refreshing and not greasy, which is unmatched by others.
4. Cut the boiled meat into thin slices, and cut it thinly so that it won’t be greasy
5. Stir the cut meat first to spit oil, which can prevent the meat from being greasy, but don’t cook it for too long to avoid the lean part of the meat from getting too old
6. The configuration of the seasoning: one is to add a little sweet noodle sauce to make the taste strong, so don't use too much; the other is to add a little sugar, because the twice-cooked pork should be slightly sweet. The sweet noodle sauce has a strong taste, and the white sugar has a thick taste. The role of; the third is to add some rice wine or cooking wine, and the Pixian Douban at the same time
Boil the bamboo shoots with boiling water before eating, and try to remove the oxalic acid in the bamboo shoots. Bamboo shoots are cold in nature, so it should be used with caution in patients with urinary tract, gallstones, spleen deficiency and intestinal slippery. Bamboo shoots contain more crude fiber, which is easy to accelerate gastrointestinal peristalsis. It is also extremely unfavorable for patients with gastric ulcers, duodenal ulcers, and gastric bleeding, and it is not easy to recover from chronic gastroenteritis. In addition, bamboo shoots cannot be eaten with brown sugar, tofu, lamb and partridges.
