Stir-fried cowpeas with twice-cooked pork

Stir-fried cowpeas with twice-cooked pork

Overview

Twice-cooked pork, a Sichuan dish with unique flavor but not greasy, has always been a taboo for people with high blood pressure and obesity due to its high fat content. In fact, as long as we usually add some blood pressure-lowering and fat-clearing vegetables, we can reduce its fat content

Tags

Ingredients

Steps

  1. Boil the pork belly first, and take it out when the chopsticks can be pierced into the skin (the raw ones are not photographed)

    Stir-fried cowpeas with twice-cooked pork step 1

  2. Blanched cowpeas

    Stir-fried cowpeas with twice-cooked pork step 2

  3. Cut the cowpeas into sections and the pork belly into slices

    Stir-fried cowpeas with twice-cooked pork step 3

  4. The accessories are ready

    Stir-fried cowpeas with twice-cooked pork step 4

  5. Heat a little oil in a pan, add Sichuan peppercorns and heat over low heat

    Stir-fried cowpeas with twice-cooked pork step 5

  6. Add Pixian bean paste and stir-fry until red oil comes out

    Stir-fried cowpeas with twice-cooked pork step 6

  7. Add the sliced meat and stir-fry over high heat

    Stir-fried cowpeas with twice-cooked pork step 7

  8. Stir well and pour in appropriate amount of cooking wine

    Stir-fried cowpeas with twice-cooked pork step 8

  9. Add onion, ginger and garlic and saute until fragrant

    Stir-fried cowpeas with twice-cooked pork step 9

  10. A little light soy sauce to taste

    Stir-fried cowpeas with twice-cooked pork step 10

  11. Add some sugar to enhance the freshness and reduce the spicy taste of bean paste

    Stir-fried cowpeas with twice-cooked pork step 11

  12. Add the cowpeas and a little salt and stir-fry

    Stir-fried cowpeas with twice-cooked pork step 12

  13. Finished product pictures

    Stir-fried cowpeas with twice-cooked pork step 13

  14. Not boring at all

    Stir-fried cowpeas with twice-cooked pork step 14