Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Red pepper; Some Shiitake Mushrooms; 1 tablespoon Pixian Bean Paste with Red Oil; A small amount Cooking Wine; A small amount ginger; A small amount Soy sauce; A small amount Shallots

by Chef Lei's Food

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Twice-cooked pork, I believe many people love it very much.
Sichuan’s twice-cooked pork recipe is especially delicious, adding red oil Pixian bean paste, it is incredibly fragrant, and the saliva will flow to the sole of the shoe.
Generally speaking, Sichuan twice-cooked pork will use green peppers and red peppers. I replaced the green peppers with shiitake mushrooms and fry them. The shiitake mushrooms are more delicious than meat, fragrant and fresh, and one dish at a time is not enough. It's so delicious...

Ingredients

Some Pork Belly
Some Red Pepper
Some Shiitake Mushrooms
1 tablespoon Pixian Bean Paste With Red Oil
A small amount Cooking Wine
A small amount Ginger
A small amount Soy Sauce
A small amount Shallots

Twice Cooked Pork

1. Wash the pork belly, cook it in a hot pot on cold water, and cook until the flesh becomes hard, remove it and let cool, and cut into thin slices.

2. Wash the mushrooms, add water to the pot and bring to a boil, add the mushrooms to blanch until cooked, cook for 5 minutes, remove the cold water, slice, wash the red pepper and cut into strips.

3. Heat a pan with cold oil, turn on a low heat, add ginger, and fry the pork until the surface is golden and the meat slices are slightly rolled.

4. Add a tablespoon of red oil Pixian bean paste and stir fry until it is fragrant, then add a small amount of light soy sauce and cooking wine and stir well.