Dengying Sichuan sesame twice-cooked pork

Dengying Sichuan sesame twice-cooked pork

Overview

As a nation that traditionally eats pigs (most Chinese people), we have a deep connection with pork. Among them, pork belly can be said to be both loved and hated by modern people. What they love is the squeaking oily aroma, and what they hate comes from the squeaking oily aroma. Although there are still several months until summer, I will save some weight for my friends in advance and welcome the summer of 2016 together as Li Xiang and Zhang Huimei. For 3 consecutive issues, I will select 3 simple but inspiring dishes from the 8 major cuisines. Dingying is originally paired with beef in Sichuan cuisine. It is used to describe the chef's skill in cutting the braised beef. The tendons of the beef tendon are so thin that they are transparent. I use Sichuan-style twice-cooked pork here because I have seen that most home-cooked twice-cooked pork does not have the flavor of a restaurant. The reason is the thickness of the pork belly. I believe many people will make mistakes here about their skills or the sharpness of their knives. No, no, I will introduce it today so that everyone can easily make twice-cooked pork like a lamp shadow.

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Ingredients

Steps

  1. First we review the ingredients, then put the whole piece of pork belly in the refrigerator, put it in the refrigerator, put it in the refrigerator, about 1 hour to 2 hours, depending on the power. Until the pork belly has frozen solid shape but can still be cut.

    Dengying Sichuan sesame twice-cooked pork step 1

  2. After being refrigerated, the pork belly will become extremely easy to cut. If you find that the meat has slowly softened during this period, you need to put it back into the refrigerator.

    Dengying Sichuan sesame twice-cooked pork step 2

  3. Put enough water in the pot to cover the pork belly, then add ginger and star anise.

    Dengying Sichuan sesame twice-cooked pork step 3

  4. When the water is hot enough (about 50 degrees), add pork belly slices and blanch for about 7 minutes. If the pork belly is cut thin enough, it will curl up slightly the moment it touches the warm water.

    Dengying Sichuan sesame twice-cooked pork step 4

  5. Take out the meat slices and use kitchen paper/cloth to wipe as much moisture as possible on the surface of the meat slices! (If the consequences are not serious)

    Dengying Sichuan sesame twice-cooked pork step 5

  6. At this point, let’s enjoy the effect of light shadows XD

    Dengying Sichuan sesame twice-cooked pork step 6

  7. Use medium heat to heat the pot to 50% heat, then add 2 drops of oil (just as a primer), then spread the pork belly slices in the pot and stir out the oil.

    Dengying Sichuan sesame twice-cooked pork step 7

  8. Stir-fry until slightly golden, remove the meat slices, and keep the oil in the pot.

    Dengying Sichuan sesame twice-cooked pork step 8

  9. Adjust the heat to low, add the Sichuan peppercorns and chili peppers, and stir-fry slightly. This process is very fast, because even on low heat, the oil temperature is still quite high.

    Dengying Sichuan sesame twice-cooked pork step 9

  10. Add the chopped onions and cook over medium heat.

    Dengying Sichuan sesame twice-cooked pork step 10

  11. Add spicy bean paste and continue to stir-fry.

    Dengying Sichuan sesame twice-cooked pork step 11

  12. Turn up the heat, add pork belly slices and tofu strips, and start frying quickly. During this period, sprinkle a spoonful of rice wine/rice wine on the side of the pot. If you have a sweet taste, you can also season it with some sugar

    Dengying Sichuan sesame twice-cooked pork step 12

  13. Finally, remove from the heat, add scallion segments (green part) and pepper oil, stir-fry for 2 hours and place on plate immediately.

    Dengying Sichuan sesame twice-cooked pork step 13

  14. Finally, let’s take a look at the finished product.

    Dengying Sichuan sesame twice-cooked pork step 14