Green pepper twice-cooked pork

Overview

How to cook Green pepper twice-cooked pork at home

Add ginger, lemon slices, and rice wine to the pork belly and cook until soft.
Take out the cooked meat and cut it into slices. My son and I don't eat meat that is too fatty, so we cut the fat and lean meat separately. We will cook the fat meat until it is crispy. You don't need to add oil when frying this dish, because the fat meat will boil out oil.
To cook the fatty meat until crispy, you don't need to add oil when frying this dish, because the fat will cook out oil. After the fat meat is cooked, add the lean meat and stir-fry.
Cut green pepper into shreds.
After the meat is fried, add ginger slices and tempeh, an appropriate amount of salt, then add green peppers and stir-fry. If you want it to be crispy, just stir-fry a few times. If you want to get the meat flavor, you can put more green peppers in the pot to fully contact with the oil.
Out of the pot - twice-cooked pork with green pepper.