Twice-cooked Pork with Black Soy Sauce

Name: Twice-cooked Pork with Black Soy Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 1 Hot pepper; 30g Red pepper; 40g Winter bamboo shoots; 60g Green onions; 15g Yongchuan tempeh; 10g Pixian Hot Sauce; 10g Soy sauce; 2g salt; 2g Chicken noodles; 20g Balsamic vinegar; 1 piece star anise; 1 Bay leaf

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

"Twice-cooked pork" is a home-cooked dish in Sichuan. In the old days when life was not very wealthy, there was a saying, "Eat twice-cooked pork at the sacrifice of teeth", which proves that the twice-cooked pork tastes very delicious!
"Twice-cooked pork" is really fragrant, and it tastes fat but not greasy. Every time I make twice-cooked pork, I prefer to use Yongchuan fermented black bean sauce to fry. The thick black bean flavor adds a scent to the twice-cooked pork, and it tastes even more fragrant, hehe!
The main reason why "twisted-cooked pork" is not greasy is that the meat is cooked first and then sliced and then fried. The cooked meat is generally not greasy after being fried. Today I will make this dish of "Soy Fragrant Twice Cooked Pork", which I am more adept at. The specific method is as follows;"

Twice-cooked Pork with Black Soy Sauce

1. Pork belly in a cold water pot, put green onions, ginger, star anise, bay leaves, pour an appropriate amount of rice wine into the pot and boil.

Twice-cooked Pork with Black Soy Sauce recipe

2. Cook the pork belly and take it out. Use chopsticks to pierce it without bleeding. Let cool thoroughly and set aside. Cut the cold pork belly into large slices.

3. Heat up a frying spoon, add a little oil and stir-fry the pork belly, stir-fry the pork belly thoroughly, stir until the oil comes out of the rolls, then add the tempeh and the chili sauce and stir fry together.

4. Stir thoroughly, add ginger, cook rice wine and soy sauce and stir well.

5. After stir-frying, add green onion and bamboo shoots and stir-fry evenly.

6. Add the sharp pepper and red pepper and stir well.

7. Sprinkle a little salt and chicken powder to taste.

8. Stir-fry evenly over high heat, add a few drops of balsamic vinegar and stir well before serving.

9. After stir-frying, the code plate can be out of the pot.

Tips:
The characteristics of this dish: oily color, rich black bean fragrant, tender meat, fresh fragrant and slightly spicy.

Tips;

1. After the meat is cooked, it is not easy to cut into pieces after it is cooled thoroughly, and it can be cut very thinly. Whether the meat is peeled or not depends on your preference. It is better to cut the meat in larger pieces.

2. Stir the meat out of oil first before adding other seasonings.

This private Sichuan-flavored small stir-fry "Soy-Fragrant Twice-cooked Pork" with a large stir-fry spoon is ready. It tastes very delicious and greedy, ha ha! For your reference!