Private Twice-cooked Pork

Name: Private Twice-cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty pork; 1 piece onion; 1/2 a catty green beans; 1/2 a catty potato; 2 pcs garlic; a little Doubanjiang; a little Laoganma tempeh; a little Sugar; a little Chicken Essence

by Jane Baby

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Sichuan twice-cooked pork can always be eaten in various ways. The authentic twice-cooked pork was fried with Sichuan dried tempeh, mainly using the salty flavor of tempeh, but since I used Guizhou’s Laoganma tempeh, I found out The twice-cooked pork fried with red tempeh is much better in terms of taste and color than the previous dry tempeh. In addition, I added a lot of onions to the twice-cooked pork on a whim, and the taste is simply "absolute". Coupled with my favorite green beans and potatoes, there are both vegetables and meat in a dish, which is very suitable to bring a meal! If you like it, you must try it, and remember to vote for me~(*^__^*)……"

Ingredients

1 catty Pork
1 piece Onion
1/2 a catty Green Beans
1/2 a catty Potato
2 pcs Garlic
a little Doubanjiang
a little Laoganma Tempeh
a little Sugar
a little Chicken Essence

Private Twice-cooked Pork

1. Put half-fat and lean pork into a pot, add water to it, and add diced peppercorns, boil on medium heat until boiling, simmer for 3 minutes on low heat, remove the washed blood

2. Slice the five cooked pork

3. Stir-fry the pork in a hot pan with little oil, fry out the fatty meat, roll up the meat a little, remove it and set aside

4. Cut green beans into sections, slice potatoes, cut onions, slice garlic, and cut green onion into sections

5. Heat up the base oil of the fried meat, add two tablespoons of bean paste and stir fry to get the red oil

6. Add a spoonful of Laoganma tempeh, stir fry evenly, and add a little sugar to taste

7. Put the shallots and garlic slices into the pot and fry them to create a fragrance

8. Add the green beans and stir-fry evenly

9. Add potatoes and stir fry evenly

10. Add a little water, cover and simmer for 7, 8 minutes

11. Add the fried pork slices and stir fry for a few minutes until tasty

12. Add the onion and stir fry to create a fragrance, just add MSG

Tips:
1. The saltiness of Doubanjiang is different. If the taste of Doubanjiang is relatively weak, you need to add a little salt to taste at the end.

2. The process of simmering kidney beans and potatoes needs to be turned several times. If the water dries out in the middle, you need to add a little boiled water to continue simmering until the kidney beans are basically broken.