【Twice-cooked Pork】

Overview

When I was young, my family was poor and we often couldn't afford meat, especially in an era when lean meat was more expensive than fat meat. During festivals, my grandfather would only buy fat meat or bring back a small amount of lean pork, but he still made it so that I could eat it happily. I actually hate eating fatty meat, but every time my grandpa brings it to the table, I can eat it all, because fat meat can indeed make many delicious foods: pork stewed with vermicelli, meatballs, meat stewed with soybeans, twice-cooked pork, roasted white meat, longan meat, sugared meat... Among them, twice-cooked pork is one of the must-have dishes for toothpasting during festivals. When I was in high school, my living expenses were limited, so I ate sparingly on weekdays. I often lost my appetite after a long time, so I would always go back to the stir-fry window and order twice-cooked pork every month. When I was in college, there was a country restaurant outside the school. My husband and I often had a twice-cooked pork set with rice and a chive shredded pork set with rice. We still have endless aftertaste after eating. Now that I work and cook at home every day, I cook three meals a day. I often worry about what to eat next. But most of the time, after consulting the whole family, if there is still no conclusion, everyone defaults to twice-cooked pork. I guess the so-called home-cooked food is also the same. Home-cooked, what is eaten at home~~

Tags

• hot dishes
• cooking wine
• garlic sprouts
• ginger
• pixian douban
• pork belly
• star anise
• tempeh
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• green pepper
• pepper
• soy sauce

Ingredients

Steps

1. 1 Wash the pork belly and twist off the hair. You can lightly burn it with fire and wash it. Put cold water in a pot, add ginger slices, cooking wine, 2 star anise, 2 bay leaves, bring to a boil over high heat, and simmer over low heat for 20 minutes;

   

2. 2 Cut the cooked pork belly into thin slices and set aside;

   

3. 3 Cut the green peppers with a hob, cut the garlic sprouts into sections (cut the white side of the garlic), mince the garlic and set aside;

   

4. 4 Heat the wok, add a little oil, when it starts to smoke, add peppercorns and ginger slices and sauté until fragrant, turn down the heat, add the pork belly and stir-fry, when the pork belly is stir-fried until the meat slices are slightly rolled, add half a spoon of sugar, appropriate amount of pepper, cooking wine and soy sauce and stir-fry;

   

5. 5 Remove the meat or move it to the edge of the pot. Leave remaining oil in the pot, add black bean sauce and stir-fry until fragrant, then add a spoonful of Pixian bean paste, stir-fry the red oil, add white garlic and stir-fry until fragrant;

   

6. 6 Add the pork belly and stir-fry until the flavor is added, add the green pepper and garlic and stir-fry until the green pepper is broken;

   

7. 7 Because there are Pixian douban and soy sauce, there is no need to add salt.