Name: Sweat Steamed Twice-cooked Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Pork belly with skin; 1 green pepper; 1/2 Red pepper; Nigen Garlic sprouts; 2 pieces ginger; 5 pcs pepper; 1/2 spoon Cooking Wine; Spoonful Tempeh; Spoonful Pixian Doubanjiang; 1/2 spoon Sweet noodle sauce; 1/5 spoon Soy sauce; bowl Flour; a little Salad oil; Spoonful Glutinous rice

Sweat Steamed Twice-cooked Pork

by Yuxin Xinxin

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

This is a twice-cooked pork cooked in our Sichuan countryside. It is a typical peasant dish. Traditional twice-cooked pork is cooked in clean water.
This twice-cooked pork is used. After cooking, put the meat and glutinous rice on the steaming grid, which is a delicious dish that is steamed and fried. It tastes fat but not greasy.
The noodles, the important side dish, are also baked by themselves. This is an authentic Sichuan farmhouse twice-cooked pork. Twice-cooked pork is a representative product of Sichuan cuisine.
Pixian Doubanjiang, Tongchuan Douchi. And the sweet noodle sauce is very Sichuan-style. How can there be less twice-cooked pork during the New Year? "

Sweat Steamed Twice-cooked Pork

1. Prepare a piece of pork belly with skin. After washing, add it and put it in clean water. Add a little cooking wine, ginger slices and pepper, and cook over high heat. Start the pot when it's cooked to eight ripeness. Put glutinous rice on it.

2. Boiling water in a steamer. Steam for 15 minutes. Let this glutinous rice wine smell. It is completely integrated with this pork belly.

3. While steaming the pork belly, let's make this dough. Why should we put the dough in the twice-cooked pork? Because this pork belly will be very greasy, put some dough on it to absorb the excess oil. It tastes good. Fat and not greasy. We put the flour. Make a paste.

4. Brush the pan with a layer of oil. Pour the batter. Shake gently to spread the batter completely.

5. Fry on one side until the shape is set, then we fry the other side. Use a small fire throughout.

6. Let the good noodles cool and slice them for later use.

7. Cut green and red peppers. Wash the garlic sprouts and cut into sections. Cut the pork belly into appropriate thin slices.

8. Brush the pan with a layer of oil. There must be less oil, because the pork belly will be oily after a while. Stir-fry this pork belly over medium heat.

9. Stir-fry the pork belly slightly curled. We turn off the heat and put the tempeh flat.

10. Turn to high heat, add Pixian bean paste and stir-fry to get the red oil.

11. Add green and red peppers and dough. Add the sweet noodle sauce. Drizzle a little light soy sauce along the side of the pot and stir fry.

12. When we start the pot, we add the garlic sprouts and stir-fry twice and serve it on the plate.

Tips:
The tempeh must be stir-fried over a small fire to make it delicious. Make the dough thicker. The dough can absorb the excess oil in the pan. So don’t worry that this dish will be greasy.