Zhao Wei's Best Twice-cooked Pork, You Can Also Show Off After Learning
1.
Put the pork belly in cold water, boil it on high heat for 8 minutes, turn off the heat, then simmer for 8 minutes using the remaining heat to heat the meat.
The blanched pork belly is bright red in the middle. If you cook for too long, you will be too old in the later frying process~
2.
The thickness of the pork belly cut into 1 yuan coins is the most appropriate ~ in the later stage of frying, too thick will not taste, too thin and easy to burn. To ensure that the surface of the twice-cooked pork is slightly burnt and crispy, the thickness must be controlled~
3.
Don't look at the simple cutting of garlic sprouts, but also a lot of attention, take a shot and cut diagonally, it is very important to see if it is authentic~
4.
Cut green peppers into slices.
5.
Put some clear oil in the pot, add the cut meat when 60% hot, and stir-fry on medium heat until the meat is rolled up and the surface is slightly charred.
6.
Doubanjiang and tempeh are the essence of this dish, and they can be sautéed on medium heat until the aroma is strong.
7.
Put the cut green peppers into the pot and stir-fry for a while, wait until the "tiger skin" appears on the surface, then add the garlic sprouts for 10 seconds.
The garlic sprouts are too old and have no fragrance, so the last thing is to put them in the pot and stir fry gently.
Tips:
Boil the twice-cooked pork in water for 8 minutes and simmer for 8 minutes. Cutting the bright red inside is the key;
The thickness of the coin is the most suitable when cutting meat;
Pat the garlic sprouts and cut them diagonally is also an important step in this dish;
If you can’t buy tempeh, you can use the “Laoganma tempeh sauce” on the market instead. Since Laoganma tempeh sauce already has tempeh + chili powder, the chili powder in this dish can also be omitted~
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