Name: Twice-cooked Pork with Ginger
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 200g Zijiang; 3 pcs Hot pepper; 1 tablespoon Pixian Doubanjiang; 2g salt; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; 1 tablespoon Five spice powder; 1 tablespoon Soy sauce; 1 tablespoon Sweet noodle sauce; Some Vegetable oil

Twice-cooked Pork with Ginger

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

It is now the season for Zai ginger to go on the market. Chongqing’s vegetable market will be filled with yellow-like jade, fine-grained Zai ginger, with a fresh and vivid fragrance. We Chongqing people always buy some ginger to make bubble ginger. Zai Jiang is an indispensable member of kimchi, and it is one of the secret weapons to make a jar of kimchi water more fragrant and mellow, and make other kimchi more crisp and tender. Take a few slices when eating and drinking porridge, it is spicy and appetizing, full of lingering fragrance. Aberdeen ginger is uniquely spicy, crispy, tender and watery. It is a very popular vegetable in Chongqing. Use fresh ginger for cooking, such as fried pork with ginger, twice-cooked pork with ginger, roasted duck with ginger, roasted chicken with ginger, etc. Therefore, there is such a saying in Chongqing, "Rice is not delicious, eat ginger", which shows that Zai ginger is the killer of rice. Today I used Zijiang to make twice-cooked pork. It can be said that every Sichuan and Chongqing who can cook will make a double-cooked pork. But to make twice-cooked pork, there is really a lot of attention.

Twice-cooked Pork with Ginger

1. First wash the pork belly, put water in the pot, add the pork belly and ginger slices after the water is boiled, cook until the pork belly 9 is mature, turn off the heat, soak the pork belly in the original soup until it cools

2. Preparation materials: clean hot pepper and ginger

3. Slice ginger, cut pepper into sections

4. After the pork belly is cool, remove and slice

5. Heat up the wok, add a small amount of rapeseed oil to heat, add the sliced pork belly to explode the oil, set aside

6. Pour out the excess oil in the pot, leave a little bit of remaining oil, and stir-fry the Xiapi County Doubanjiang to get the red oil

7. Pour the pork belly back into the wok, stir fry evenly, add 1 tablespoon of dark soy sauce, 1/2 tablespoon of sweet noodle sauce, 1 tablespoon of cooking wine

8. Pour the cut ginger and hot pepper into the pot, and add an appropriate amount of sugar

9. Add 1 scoop of five-spice powder

10. Stir fry evenly, adjust the salt as needed

Tips:
1. The length of the oil-stuffing time depends on personal preference. If you like soft glutinous rice, it will be shorter, and if you like dry aroma, it will be longer. I have a more dry aroma;
2. Pixian bean paste has a salty taste. Whether you need to adjust the salt depends on the taste;
3. It is necessary to boil the oil out so that it will not be greasy. It is important to cut the meat evenly and thinly;
4. Aberdeen ginger should be slender, white, tender and watery. If it is sluggish and darker, it is not fresh. If it is too thick, it will grow old and have a bad taste;
5. Boil the meat in a hot pot under boiling water, and then slice the stock after cooling.