Stir-fried Twice-cooked Pork with Pepper

Name: Stir-fried Twice-cooked Pork with Pepper
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly with skin; Some chili; Some Pixian Douban; Some Soy sauce; Some crystal sugar; Some Bean drum; Some ginger; Some garlic; Some pepper; Some shallot

by liaolan_80

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Sichuanese love to eat twice-cooked pork.
When I was young, I heard people praise my dad's fried twice-cooked pork is delicious. Indeed, my dad's fried twice-cooked pork is really amazing. Anyone who has eaten it will give it a thumbs up.
Now, my dad taught me the technique of frying twice-cooked pork. It’s not that I boast, but the genetics are in place~. The twice-cooked pork I fry is also delicious, especially praised by my husband.
Stop talking nonsense and watch family recipes. "

Stir-fried Twice-cooked Pork with Pepper

1. Seasoning (forgot to put the pepper on it)

Stir-fried Twice-cooked Pork with Pepper recipe

2. Put the skin of the pork belly in an iron pot, turn on the fire, and burn it into a waxy yellow color, then wash it and cook in the pot under cold water. When the chopsticks can poke the skin into the meat, turn off the heat.

3. After the meat is cool, cut it into slices 4 to 5 cm wide for later use.

4. Shred the pepper and set aside.

5. After the pot is hot, put the cut twice-cooked pork directly into the pot.

6. Then add the pepper and ginger and stir fry over a medium-to-small heat; when the oil is out, add a few rock sugar and continue to fry.

7. When the meat slices are slightly rolled, add a small amount of soy sauce (mainly for coloring) and fry until the meat is red and shiny.

8. Then the meat rises from the pan, leaving the oil in the pan from the time when the meat was fried.

9. If there is enough oil in the pot, you can leave it out (if the pot meat is less oily, add some oil appropriately), and put the Pixian Douban and Dougu into the pot meat.

10. Stir-fry the watercress and bean drum fragrant over high fire.

11. Then return the meat to the pan and stir fry. Finally, add the chili and stir fry a few times, add the green onions, sprinkle a small amount of cold water on the meat before starting the pan, and finally add the chicken essence to taste.

12. Loading

Tips:
1. When choosing pork belly, choose fresh and elastic meat. After the meat is selected, it will have a glutinous taste.

2. It is best to use long, pointed peppers that are slightly spicy, which are more fragrant than round-headed peppers.

3. Sprinkle a little bit of cold water on the cooked pork when you finally start the pot, it will make the flesh color better.