Green pepper twice-cooked pork

Green pepper twice-cooked pork

Overview

According to online introductions, this is a typical Sichuan home-cooked dish, and it is now more common in Guangdong. The method may be slightly different. Stir-fried with green pepper and pork belly as the main ingredients and supplementary ingredients, this dish is rich in aroma, salty and spicy, fat but not greasy, and goes very well with rice

Tags

Ingredients

Steps

  1. Green pepper cut into pieces

    Green pepper twice-cooked pork step 1

  2. Chop the garlic, slice the ginger, cut the garlic sprouts into sections, wet the dried chilies and cut into sections, and set aside an appropriate amount of tempeh

    Green pepper twice-cooked pork step 2

  3. Add a spoonful of cooking wine to the pork belly, bring to a boil, cover and cook over low heat for seven to eight minutes

    Green pepper twice-cooked pork step 3

  4. Remove the cooked pork belly and let it cool, then cut into thin slices

    Green pepper twice-cooked pork step 4

  5. Add a little oil to the pot, fry the pork belly over low heat until the oil is slightly yellow, then add ginger, garlic and dried chili and stir-fry until fragrant

    Green pepper twice-cooked pork step 5

  6. Add another spoonful of bean paste and stir-fry over low heat until fragrant. Add in black bean paste and stir-fry. Add in light soy sauce and dark soy sauce and stir-fry until browned. Dish out and set aside

    Green pepper twice-cooked pork step 6

  7. In another pan, add a small amount of oil, add the green pepper cubes and stir-fry until the skin bubbles, use high heat quickly

    Green pepper twice-cooked pork step 7

  8. Then add the fried pork belly and garlic, stir-fry over high heat, add a little salt and chicken powder

    Green pepper twice-cooked pork step 8

  9. Finished product pictures

    Green pepper twice-cooked pork step 9