Twice cooked pork

2024-04-15 10:14:46 3595

Twice cooked pork has a high face value, and it seems to have a special appetite. Those who like food with heavy taste will love this dish, because the bean paste is used in the seasoning, and it will also have a strong sauce flavor. It is absolutely wonderful to mix rice. Every time you cook this dish at home, you will definitely eat it up. It is slightly spicy, and even if you can't eat spicy food, you can accept it. The practice is not very complicated. I am tired of stewing meat, and occasionally change the taste. Twice cooked pork is really a good choice.

Details of ingredients

Pork belly with five flowers200g
Green garlic4 pieces
ginger2 pieces
Scallion5 segments
Octagon1 unit
Xiangye1 piece
Cinnamon bark1 piece
pepper20 pills
Cooking wine2 spoons
Pixian Douban Sauce2 spoons
Extremely deliciousHalf a spoonful

Technique

difficultybeginner
workmanshipfry
tasteSlightly spicy
timean hour

Steps to make Twice cooked pork

1. First, prepare the side dishes. I use green garlic. There are many kinds of side dishes with Twice cooked pork. I also use green peppers and other vegetables, but the taste is far different from green garlic. Personally, I still think it is best to use this. After washing, cut oblique sections and put them on the plate for standby.
2. Next, prepare the pork belly, whole with skin, and put it in a pot of cold water. Add a little more water to the pot to cover the water content of the pork belly, and add the seasoning for cooking the meat.
3. Bring to a boil on high heat, then turn to medium heat and cook for 20-30 minutes until it can be easily penetrated with chopsticks. The time can be adjusted according to the firepower and the size of the pork belly.
4. Take out the pork belly, rinse it with clean water to remove the blood foam, and slice it thinly.
5. Once all the preparation work is done, you can start frying. Heat up the oil in a pot, add the pork belly slices, and stir fry continuously. Be sure to take precautions, as this process can be a bit painful and there may be continuous splashes of hot oil. Be careful not to get burned.
6. Stir fry until the surface of the pork belly turns brown and the volume shrinks. You will feel that there is more oil in the pot, yes, it is the oil consumed from the fat meat.
7. Peel and pull the pork belly slices around, leaving a space in the middle of the pot to expose the oil. Put Pixian Douban Sauce into the pot, and the fried Douban Sauce will release more fragrance while stir frying evenly.
8. Stir fry the green garlic in the pot without stopping, and add a little bit of delicious soy sauce. The salinity of Pixian Douban Sauce is still acceptable, but I usually don't add salt anymore.
9. Stir fry until the green garlic collapses, then it is cooked. Turn off the heat and take out of the pot.
10. Serve on a plate, super appetizing. The spiciness is just right, it's so delicious.