Stir-fried twice-cooked pork

Overview

I remember when I was a kid, I hated eating fat meat for some reason. Whenever there was a little bit of fat in the bowl, I would mercilessly remove it from the bowl as if I were an enemy. When I grew up, I suddenly discovered that I started to like fat meat, especially fat and thin pork belly. But at the same time, I fell in love with a guy named Shoumei. In order to keep your figure slim and fat, you can only turn a blind eye to them and avoid them. Later, that is, now, although the enthusiasm for fat has only increased, it has encountered the era of the so-called "three highs". As I get older, health becomes the most admired thing in my heart. Therefore, I can only taste fat meat in a superficial way, and the boundaries are clear. Fatty, no matter how you look at me and smile brightly on the plate, I am destined to continue to stay further and further away from you after the intersection. The so-called fate but no destiny, is it just such a helpless feeling? Although I want to keep my distance from fat meat, I still can’t live without it on my dining table. Because as long as there is no trace of meat at home for two days, someone will be indignant and complain, which will escalate to a verbal protest: I want to eat meat! I made this twice-cooked pork today, and someone was very excited as if it was a festival, and he cleaned up every plate of meat and rice. But I, who have been working so hard to cook, can only pick some chili and garlic moss to make a toothpaste. It’s really the same pot but different fates, which makes people envious and jealous!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• shanxi cuisine
• lunch
• colorful pepper
• garlic seeds
• homemade chili oil
• light soy sauce
• oil
• onions
• pixian douban
• pork belly
• star anise
• tempeh
• white sugar
• zanthoxylum bungeanum
• garlic moss
• ginger
• salt

Ingredients

Steps

1. 1 Wash the meat, put cold water in the pot, add the whole piece of pork belly, star anise, ginger, pepper and green onion and cook.

   

2. 2 Cut the bell pepper into diagonal slices, cut the garlic into sections, and cut the garlic into small slices.

   

3. 3 Cut the pork belly into 3cm long slices.

   

4. 4 Heat oil in a pan, add garlic and stir-fry until cooked through.

   

5. 5 Add the bell peppers and continue to fry for a while, then add salt.

   

6. 6 Stir well and temporarily remove from the pan.

   

7. 7 Pour the twice-cooked pork into the pot, stir-fry until a little oil comes out, and remove from the pot.

   

8. 8 Add sugar, garlic, Pixian watercress, tempeh, and homemade chili oil to the pot (bring the oil to a boil and pour on the chili powder) and stir-fry until fragrant,

   

9. 9 Add the twice-cooked pork again, add salt, stir-fry for a while, add the freshly fried garlic and bell peppers, continue to stir-fry, add light soy sauce, stir well and remove from the pan.

   

10. 10 Plate and serve.