Spicy Tempeh Twice-cooked Pork

Name: Spicy Tempeh Twice-cooked Pork
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cooked pork belly; 100g green pepper; 1 tbsp Bad pepper; 50g Dried tempeh

by True Color and Original Flavor 2016

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The hot pepper is a characteristic of Guizhou, and it can be used in various ways. Its partner is also good for meat and vegetables, together with meat dishes to reduce greasiness. With vegetarian dishes, enhance the flavor. There is a saying in Guizhou that "don't eat sour for three days, just walk and catch it", and the bad pepper is just one of the "sours" in Guizhou, sour and fresh, with a slight spicy taste. Douchi is also a characteristic of Guizhou. Guizhou's Douchi is different from other places regardless of taste and appearance. In Guizhou, the tempeh can also change in patterns and flavors. Presumably many people have eaten Laoganma's tempeh chili. The raw material is dried tempeh. I won't talk about the taste. The dish I made today is a mixture of these two flavors. Unbelievable food!

Ingredients

Spicy Tempeh Twice-cooked Pork

1. A close-up of my bad pepper

2. And dried tempeh

3. Slice the cooked pork belly (I simmered the pork belly with spices in advance and put it in the refrigerator. When you want to eat it, take it out and defrost it), and cut the green pepper diagonally.