Twice Cooked Pork with String Beans
by Scarlett WH
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Put pork belly in hot water, add a few slices of ginger, peppercorns and cooking wine, bring to a boil on high heat and turn to low heat;
2. Boil the pork belly until the eighth or ninth layer is cooked. It can be easily pierced with chopsticks and then taken out and let cool;
3. Cut the cold pork belly into thin slices and set aside;
4. Boil water in a boiling pot, add an appropriate amount of salt and a few drops of oil, add the green beans and cook until they are seven or eighth cooked;
5. Prepare other raw materials;
6. Heat the pan with cold oil, add the bean paste and stir fry;
7. Stir-fry the red oil, add red pepper and garlic cloves and stir fry together;
8. Stir fry for the aroma and add pork belly slices;
9. Continue to stir fry until the pork belly is slightly charred;
10. Add in the freshly cooked kidney beans and continue to stir fry;
11. Add a small amount of sugar and salt and stir fry evenly;
12. Serve into the plate.
Tips:1. The pork belly is cooked in advance until it is eight or nine mature, and the added ginger, pepper and cooking wine help to remove the smell; if the chopsticks can be easily inserted, it is OK;
2. Adding salt and a few drops of oil to blanch the green beans can keep the green color of the green beans. Remember to cook for a longer time, because the green beans are easily poisoned if they are not cooked;
3. When frying, stir-fry the Pixian bean paste, stir-fry the red oil and then add the garlic braids and red pepper; stir-fry the pork belly after the seasoning is fragrant, stir-fry part of the fat and slightly burnt before adding Stir-fry the green beans, add a small amount of sugar and salt at the end (pay attention to the amount of salt, because the bean paste is salty) to taste.
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