How to make twice-cooked pork with salted vegetables

Overview

Twice-cooked pork with salted vegetables is a famous traditional Han dish in Sichuan. In addition to the characteristics of ordinary twice-cooked pork, it also has a special aroma of salted vegetables.

Tags

• hot dishes
• chicken essence
• garlic
• ginger
• pixian douban
• pork leg
• salted vegetables
• tempeh
• two vitex chili peppers
• white sugar
• peppercorns

Ingredients

Steps

1. 1 Wash the meat and cut it into large pieces, then put it into a soup pot and cook it. Add a little pepper and chopped ginger. Place the green pepper in a clean pan, add a little salt and stir-fry for 5 until cooked.

   

2. 2 Wash the salted vegetables, wash them several times, cut them into shreds, cut the green peppers into sections, cook the meat until it is 8-9 times cooked, pick it up, cut it into slices, and slice the ginger and garlic.

   

3. 3 Pour the fatty meat into the pot and cook some of the oil, otherwise it will taste greasy. When it is almost done, add the meat slices and stir-fry. When it is almost done, scoop out the excess oil and you can use it to stir-fry other dishes.

   

4. 4 Remove all the meat and oil from the pot. If there is some oil left in the pot, add the ginger and garlic slices and sauté until fragrant. Then add the Pixian watercress and stir-fry until fragrant. Add the meat, black beans, salted vegetables, green pepper, and stir-fry.

   

5. 5 Just add an appropriate amount of sugar and chicken essence to taste before serving.