Twice-cooked pork with double peppers

Overview

Twice-cooked pork---a classic Sichuan-style home-cooked dish. The improved version of twice-cooked pork combines the aroma of garlic, black bean and bean paste. It is spicy and delicious, and suits my family's taste. Friends who like it, come and try it. Remember to add more rice when cooking.

Tags

• hot dishes
• home cooking
• ginger
• laoganma black bean sauce
• onions
• pixian doubanjiang
• pork belly
• rice wine
• star anise
• zanthoxylum bungeanum
• garlic
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Clean 300g of pork belly and note the green pepper, red pepper, onion and ginger.

   

2. 2 Add appropriate amount of water to the boiling pot, add ginger slices, peppercorns, star anise and rice wine. Add the pork belly, bring to a boil, turn to medium heat and simmer for about fifteen minutes. You can insert chopsticks into the meat to remove it.

   

3. 3 Cut green and red peppers into cubes, shred onions, shred ginger, and mince garlic. Chop the bean paste and mix with Laoganma black bean paste. Cut the pork belly into 2-3mm thin slices.

   

4. 4 Heat the pot and fry the pork belly over low heat. During the frying process, the pork belly will release oil, so there is no need to add oil to the non-stick pan.

   

5. 5 Fry until both sides are slightly charred and the fat seeps out, then serve.

   

6. 6 Reserve the oil from frying the pork belly as base oil, heat it up, add the bean paste, and stir-fry over low heat until the red oil precipitates.

   

7. 7 Add shredded ginger and garlic in turn and saute until fragrant, add onion, green pepper, and red pepper and stir-fry until the pepper segments are raw.

   

8. 8 Add the fried pork belly and stir-fry evenly.

   

9. 9 Add appropriate amount of salt to taste according to personal taste.

   

10. 10 Finished product picture.