twice-cooked pork
By LoyalMante
It is said that twice-cooked pork is 7 fat and 3 thin. On the contrary, I have 3 fat and 7 thin, and the taste is the same.
Recipe Recommendations
- onion appropriate amount
- carrots appropriate amount
- dried red pepper appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
Steps for twice-cooked pork
1
Cut onions into diamond-shaped slices, slice carrots, and break dry red peppers into small pieces. (If you like spicy food, put more peppers or Hangzhou peppers)
2
Cooked pork does not need to be thawed and is cut directly into thin slices.
3
Put the oil in the wok, add the dried red peppers and stir fry until fragrant. (I don't eat spicy food at home, and I put less peppers in it.)
4
Add 13 spices, soy sauce, cooking wine and vinegar respectively. (You can add some Pi County bean paste to enhance the flavor.)
5
After frying until fragrant, add the cooked pork and stir for about one minute. (Cooked pork is just taken out of the refrigerator and stir-fried for a longer time)
6
. Pour in the remaining ingredients, onions and carrots, continue to stir fry over high heat, sprinkle with some salt and chicken essence before taking out of the pan.