Shuyin twice-cooked pork
The twice-cooked pork is golden and colorful, and the taste is refreshing, spicy and clear. The meat slices are strong and fragrant, and the tongue is crisp and tender. The whole dish is not strong, but it is delicious.
Recipe Recommendations
- pork belly One catty
- Tsai-tai five or six
- red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pickled pepper appropriate amount
- Pi County Douban appropriate amount
- sugar appropriate amount
- steamed fish oyster sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Shuyin twice-cooked pork
1
Slice the pork, blanch it in water and boil it for a while. Boil the whole meat in the old way, but it is still not cooked when cut open. Doing so ensures that the meat has no fishy smell and is clean and fresh.
2
The red peppers are done in two ways. Pick the tongue, remove the tendons, cut the oblique sections, and place the leaves alone.
3
Stir fry the pork slices with a little oil, over medium heat, and stir up the oil. If you like fat meat, stir for a while. I will fry it dry.
4
Pour out all the oil in the pan, add onions, ginger, garlic and pickled peppers, stir-fry until fragrant, and serve for later use.
5
Re-add the vegetable oil,(do not use fried lard. Lard can be used to stir-fry vegetarian vegetables, which is super delicious.) Stir fry the Pi County bean paste and stir fry the red oil over low heat.
6
Pour in the meat slices and stir-fry until all color. Add cooking wine, sugar, steamed fish and soy sauce, and stir-fry over high heat.
7
Pour in the red pepper and tongue stem, stir-fry, and season. I put half a teaspoon of salt and one teaspoon of pepper in this pound of meat.
8
If you like the crispy ones, you can fry them less for a while. I think it's better to fry them more. Finally, add the green vegetables, sesame oil, and monosodium glutamate, stir-fry well, and serve.Shuyin twice-cooked pork Make Tips
Notes: 1. Slice the pork and blanch it in boiling water for a while. Add some Sichuan peppercorns and ginger skin (just scrape or peel a little) to the water when boiling the pork slices. 2. After stir-frying the pork slices, filter out all the oil from the pan. Use vegetable oil to stir-fry the Pixian bean paste. This ensures the dish is refreshing and also reduces lard intake to a certain extent. 3. Pixian bean paste is a bit salty, so be cautious when adding salt. Reference amount: one soup spoon of Pixian bean paste, half a teaspoon of salt. If anyone uses a soup ladle again, I won't be responsible! I said it's the small soup spoon used for eating. 4. Sesame oil is indispensable; it is the finishing touch. 5. You can make a larger batch at once, because the more you reheat this dish, the more you'll enjoy it.