Hot pepper twice-cooked pork

Overview

This dish is bright in color, fat but not greasy, mellow in the mouth, spicy and goes well with rice. It is definitely a rice killer. The so-called reheating means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Pork is rich in high-quality protein and essential fatty acids, which can improve iron deficiency anemia; it has the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness. Peppers have high vitamin C content, ranking first among vegetables. It is also rich in vitamin B, carotene, calcium, iron and other minerals. It has the effect of relieving cold pain in the chest and abdomen, causing gastric peristalsis, promoting saliva secretion, enhancing appetite, and promoting digestion.

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• dinner with friends
• winter recipes
• lunch
• chili
• garlic
• onions
• pork belly
• ginger

Ingredients

Steps

1. 1 Prepare ingredients. 400 grams of pork belly, 5 chili peppers, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of green onion. (In this dish, I choose screw peppers, which taste better. If you can’t buy screw peppers, you can use ordinary peppers instead.)

   

2. 2 Pour an appropriate amount of water into the pot, then put the pork belly into the pot, then add 1 spoon of salt, 2 spoons of cooking wine, and 1 aniseed. Bring to a boil, then reduce heat and simmer for 20 minutes, until the pork can be pierced with chopsticks.

   

3. 3 Let cool and slice the cooked pork belly, cut pepper into strips, slice garlic, mince ginger and mince green onion and set aside.

   

4. 4 Pour a little oil into the pot. When the oil is hot, add the pork belly and start stir-frying. (If the pork belly is fatter, it is recommended not to add any more oil)

   

5. 5 Stir-fry until the surface of the pork belly is slightly yellow, then add 1 spoon of tempeh and 1 spoon of Pixian bean paste, and stir-fry until the red oil comes out. Then add onion, ginger and garlic and stir-fry until fragrant. (It is best to chop some Pixian bean paste in advance)

   

6. 6 Add the peppers to the pot and stir-fry for 1 minute.

   

7. 7 Add 1 tablespoon of salt, 1 tablespoon of sugar, and 1 tablespoon of light soy sauce and stir-fry evenly. (Pixian bean paste is relatively salty, so be careful when adding salt)

   

8. 8 Before serving, sprinkle some chicken essence and stir-fry evenly before serving.