Twice-cooked pork

Overview

Fat and thin are connected, fat but not greasy, bright red and rich in color.

Tags

• private kitchen
• chicken essence
• cooking wine
• doubanjiang
• er dao rou
• garlic sprouts
• old ginger
• sweet noodle sauce
• vegetable oil
• white sugar
• yellow pepper
• zanthoxylum bungeanum
• green pepper
• red pepper

Ingredients

Steps

1. 1 Two knives sit on the meat;

   

2. 2 Rinse the pot with cold water, add ginger slices and cooking wine and cook for 15 minutes;

   

3. 3 Let cool and slice.

   

4. 4 Chop the green, red and yellow peppers, cut the garlic sprouts into sections, and slice the ginger.

   

5. 5 Heat the oil over low heat, add the meat slices, sprinkle with a little sugar and stir-fry until the oil spits out and take it out; add the bean paste and Sichuan peppercorns and fry until fragrant, add the meat slices, add the sweet noodle sauce and stir-fry evenly before taking it out.

   

6. 6 Add chopped green, red and yellow peppers, ginger slices and garlic sprouts and stir-fry;

   

7. 7 When the garlic seedlings are broken, pour in the meat slices and chicken essence;

   

8. 8 Stir well and take it out.