Name: Sichuan-flavored Twice-cooked Pork with Vetch Skin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 piece Red Bell Pepper; 4 pieces Garlic sprouts; A bag Vetch; piece ginger; A Green onions; a little pepper; 1 spoon Doubanjiang; A teaspoon Sweet noodle sauce; 1 spoon Tempeh; a little Chicken Essence

Sichuan-flavored Twice-cooked Pork with Vetch Skin

by The Thirteen Auntie's Tastes

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

As the saying goes, "If you don't eat twice-cooked pork when you enter Shu, it means you haven't visited Sichuan." Twice-boiled pork has a long history and can be described as "the famous official city". The meaning of re-cooking is that the meat has to be cooked twice, first boiled and then stir-fried. Boiled in white to remove the smell of meat, then add chili and bean paste and stir fry to keep the meat fresh and rich, with a bright red color. Stir-fried twice-cooked pork with vetch skin, the texture of the vetch skin is Q-bomb, but it has a bit of chewiness like pork skin, which adds more taste to the twice-cooked pork. "

Sichuan-flavored Twice-cooked Pork with Vetch Skin

1. Wash the pork belly and put it in a pot, add sliced ginger, green onions, and a little pepper, turn on medium heat, cover the pot, cook for about 30 minutes, cook until the skin can be pierced with chopsticks, and the meat is cooked.

Sichuan-flavored Twice-cooked Pork with Vetch Skin recipe

2. Put edible oil in the pot, heat on medium heat, put the cut meat slices into the pot, and stir fry together with the ginger shreds to stir out some of the fat in the fat.

3. Add the bean paste and stir-fry in the crisp, stir-fry well, then add the tempeh and a small spoonful of sweet noodle sauce and stir-fry until fragrant.

4. Stir the pork slices well, add red pepper and continue to fry for about half a minute.

5. Pour in the vetch skin and the garlic white part of the garlic sprouts and stir-fry for about half a minute.

6. Then add the green garlic leaves, stir fry, add a little chicken essence to season and start the pan.

Tips:
1. Wash each piece separately before use, no need to soak for a long time.
2. Both tempeh and bean paste have a salty taste. You can taste the saltiness before starting the pot and add salt as appropriate.