Twice-cooked Piglet
by Chi Chi Chi Chi Bei Bei Bei Bei
Favorite
Difficulty
Easy
Time
1h
Serving
2
Twice-cooked piglet
1. First divide the piglet's knuckles into two, add green onion, ginger, star anise, cumin, Chinese pepper, angelica, and water into the pressure cooker for 15 minutes, remove the piglet's knuckles and cool thoroughly in ice water
2. Remove the bones from the cold pork knuckles and cut into small pieces of 1.5cm square; cut the green and red peppers into sections; cut the scallions into the same size scallions for later use
3. After heating the pan, add a little peanut oil, fry a tablespoon and a half (about 15 grams) of garlic, green onions, and tempeh hot sauce, and a tablespoon and a half (about 15 grams) of Pixian Douban (about 15 grams). Stir-fry 50 grams each; later cook half a tablespoon of light soy sauce (about 5 grams), half a tablespoon of sugar (about 5 grams), sprinkle 3 grams of thirteen spices, 3 grams of chicken powder, and serve immediately
