Twice Cooked Pork
1.
The ingredients for the main picture are prepared. I bought pork belly with ribs. It feels better than pure pork belly.
2.
Prepare a pot of cold water. My pot is a bit small. You can find a larger one, preferably one that can submerge the ingredients. Wash the pork belly with the skin, and use the pot under cold water. Add green onion, ginger and pepper aniseed, you can add a proper amount of cooking wine to get rid of fishy (I can't use alcohol on my face, so I didn't put it), about 15-20 minutes, use chopsticks to pierce it through, then remove it and cool and slice it.
3.
During the cooking process, we prepare the side dishes, as shown in the picture, wash and cut them for later use.
4.
Leave less than oil in the pan (it must be less, because a lot of oil will come out of fried meat) and stir fry the meat until it becomes transparent and roll up on both sides. Remove and plate for later use.
5.
Leave less oil on the bottom of the pot, sauté the green onion, ginger, and garlic, and burst the flavor. PS If you want to eat Sichuan twice-cooked pork, then put two spoons of Pixian bean paste and fry it out of red oil. The other steps are the same
6.
Add green and red peppers, tempeh, stir-fry half-cooked, sugar, sweet noodle sauce, less than soy sauce, add meat and stir fry over high heat.
7.
After stir-frying, add green garlic, less chicken essence and cook.
8.
Children can also eat Sichuan twice-cooked pork, which is not spicy. The fragrance is also classic.
