Twice-cooked Pork with Green Pepper and Onion

Name: Twice-cooked Pork with Green Pepper and Onion
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 3 pcs green pepper; 1 onion; Some oil; Some ginger; About 7 slices Garlic slices; 4 capsules Dried chili; a little Chicken Essence MSG Salt; 1 or two drops Light soy or dark soy sauce; A spoon and a half Pixian Doubanjiang

by Qingqing sister

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Twice-cooked pork is a classic dish in Sichuan cuisine. I especially like to eat it. I often make it myself. It is not authentic if I cook it at home. The taste is really great. You can try to make it if you like it.

Twice-cooked Pork with Green Pepper and Onion

1. Roughly prepare the pork belly to be cooked and sliced, or not to cook the green pepper and onion, wash and slice the garlic, ginger, and dried chili (pull the dried chili in half to discard the chili seeds)

Twice-cooked Pork with Green Pepper and Onion recipe

2. Heat up the pan, pour a little oil and wait for the oil to be spicy, then pour in the pork belly and stir-fry because the meat I bought is a bit fat. I personally like to eat the dried meat, so I fry for two more minutes to get the oil out of the fat. If you like to eat fat If it’s a little bit, just fry less and dry the water on the meat.

3. Then add the ginger and garlic slices and dried chili, stir fry, and then add a spoon and a half of Pixian bean paste (this part can be added together with the next step)

4. Then add the Pixian bean paste (the ginger and garlic are separated because of the picture, but the third step and this step can be used at the same time) Put the meat in the middle of the pot with a lot of oil in the bean paste and stir fry with a spatula Doubanjiang 20 seconds or so, stir-fry the Doubanjiang, then the first two drops of light soy sauce, then mix the pork belly and stir fry together

5. At this time, pour the chopped green peppers and onions into the pot and stir fry until you can see that the onions and green peppers are soft and soft. Finally, when you start the pot, add a little chicken essence and monosodium glutamate and salt. It's already smelling, so add more salt and it will be salty)

Tips:
1: Stir-frying time depends on personal preference. If you like fat, the time is shorter, and if you like dry fragrance, it will be longer.
2: To make this dish, use half-fat and half-lean pork belly, fry out the oil when stir-frying, and the excess oil can be taken out, so that it is fragrant and not greasy
3: The bean paste must be fried to taste
4: I usually like to eat and I like to eat more and more meat hahah~ I also like to study the bad parts of the food. I hope everyone will not complain and hope that I will not speak badly. If you can make comments, I am very willing to accept it! Thanks for watching!