Twice-cooked pork

Twice-cooked pork

Overview

How to cook Twice-cooked pork at home

Tags

Ingredients

Steps

  1. Prepare the raw materials as shown in the picture: cut the green pepper and green garlic sprouts diagonally into pieces, blanch the pork belly, chop the tempeh and set aside!

    Twice-cooked pork step 1

  2. The pork belly is boiled in water for six to seven weeks until it is mature. I personally like to season it with star anise, peppercorns, dried chili peppers, green onions, ginger, cooking wine, salt, etc.! Friends who don’t like the taste of star anise can choose according to their own preferences!

    Twice-cooked pork step 2

  3. When the meat is about sixty-seven years old, remove it from the water and let it cool before slicing it. The pork belly strips I bought this time are a bit thin, so the slices are a bit narrow! You can make it wider!

    Twice-cooked pork step 3

  4. Stir-fry a small amount of green garlic, garlic slices, ginger and Sichuan peppercorns in hot oil until fragrant

    Twice-cooked pork step 4

  5. Add the pork belly and stir-fry until the pork belly becomes slightly curled

    Twice-cooked pork step 5

  6. Put the pork belly on one side of the pot temporarily, add black bean paste and stir-fry until fragrant, then add Pixian bean paste and stir-fry until red oil is produced, mix with the pork belly and stir-fry evenly!

    Twice-cooked pork step 6

  7. Add colored peppers and green garlic sprouts one after another, stir-fry until raw and ready to serve!

    Twice-cooked pork step 7