Twice-cooked Pork with Tempeh Pepper
by Heart clear as water and pale as clouds
Favorite
Difficulty
Easy
Time
20m
Serving
2
It happened that today was a Sunday break. My husband would help with cooking at home. I could take the opportunity to get lazy. Today I especially wanted to eat twice-cooked pork. My husband went to the supermarket and bought a piece of fresh hind leg meat that was fat, four thin, six wide and three fingers. It is a traditional Sichuan dish that can be made by every family. But my husband doesn’t make this dish very often, so I taught it next to me. I made the gourd in the same way. The taste is fragrant and it is a good dish for dinner. When making this dish, we tend to water the meat and like to cook it under cold water, which is good for removing blood stains. But it's different when cooking twice-cooked meat. You must boil it under the water to seal off the moisture inside and make the cooked dish more moisturized. When frying, if you use rapeseed oil, it can match the meat slices for better results. Twice-cooked pork has the reputation of being the number one dish in Sichuan cuisine. When it comes to twice-cooked pork, everyone does not consciously think of Sichuan cuisine. This dish [Twice-cooked Pork with Beans and Hot Peppers] is one of them. Its taste is relatively dry and fragrant, and the soy fragrant is slightly spicy, which is unique. "
