Hot pepper twice-cooked pork

Hot pepper twice-cooked pork

Overview

Twice-cooked pork is the representative of Sichuan cuisine. Every family in Sichuan has its own taste of twice-cooked pork. The hot pepper twice-cooked pork shared today uses sharp pepper as a side dish. It is full of spiciness and replaces the spiciness of conventional bean paste

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Ingredients

Steps

  1. Prepare the required ingredients, but forgot to add the tempeh

    Hot pepper twice-cooked pork step 1

  2. Put the meat in a pot of cold water, add ginger slices, peppercorns, and cooking wine and cook for about 25 minutes, until the chopsticks can pierce the meat. While the meat is cooking, cut the peppers with a hob, and shred the ginger, garlic, and green onions.

    Hot pepper twice-cooked pork step 2

  3. After the meat is cooked, let it cool and cut into thin slices

    Hot pepper twice-cooked pork step 3

  4. Put a little oil in the pot, add the pork belly and stir-fry until it bends, and excess oil is exceeded. This step is very important. The key to making twice-cooked pork fat but not greasy is this step. Take the fried meat out, leaving oil at the bottom of the pot

    Hot pepper twice-cooked pork step 4

  5. Add tempeh, shredded ginger, garlic, green onions, and pepper and stir-fry until fragrant

    Hot pepper twice-cooked pork step 5

  6. Add shredded mustard and hot pepper and stir-fry

    Hot pepper twice-cooked pork step 6

  7. When the pepper skin is slightly charred, add an appropriate amount of light soy sauce, salt, and sugar to the freshly fried pork belly, stir-fry evenly and scoop out

    Hot pepper twice-cooked pork step 7

  8. Take out and serve on a plate

    Hot pepper twice-cooked pork step 8

  9. Finished product photos

    Hot pepper twice-cooked pork step 9

  10. Finished product pictures

    Hot pepper twice-cooked pork step 10

  11. In this way, the meat is filled with mustard shreds and hot peppers and is satisfying.

    Hot pepper twice-cooked pork step 11