My mother said that I liked meat when I was a child, no matter whether it was fat or lean. My mother also said that when I was over 2 years old, I always pointed to the pot and shouted "meat meat". For this reason, I have been wondering whether my mother was lying to me, because as long as I can remember, I have been a person who has never touched a little bit of fat. It was an acquired instinct to hate fat meat and was not used to the taste of fat meat. This habit remained until graduating from college.
I remember when I was a child, every time I ate, my father would help me remove the fat parts and only leave the lean meat for me. Later, this task fell to my husband. Later, now, I can slowly accept a little fat. For example, although this twice-cooked pork is pork belly, it is not too fat. I would never touch it in the past, but now I realize that the meat is still the best with fat and lean meat, and this dish will not be greasy at all. It combines garlic and soy beans, and the rice must be filled up.
Twice-cooked pork with soy sauce
Recipe Recommendations
- pork belly appropriate amount
- green garlic appropriate amount
- ginger slices appropriate amount
- onion appropriate amount
- douchi appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- Pi County bean paste appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Twice-cooked pork with soy sauce
1
Preparation ingredients: pork belly, green garlic, red pepper (beautiful color).
2
Wash the pork belly, put appropriate amount of water and ginger slices, green onion segments, star anise, etc. into the pan. After the water is boiled, add the meat and cook until it is 8 minutes cooked (about 10 minutes, you can poke through the meat with chopsticks), pick up and use cold water to soak slightly, drain.
3
Cut the meat into thin slices about 4 cm wide, 5 cm long, and 0.3 cm thick. Cut green garlic and red pepper into sections, cut green onions into sections, and slice ginger and garlic.
4
Heat the wok, add a little oil, add in the meat, and stir fry slightly until the meat is slightly curled and oily (so that it will not taste too greasy).
5
Leave the base oil in the pan, stir-fry the shallots, ginger and garlic, add 1 tablespoon of Pi County bean paste, 1 tablespoon of sweet flour paste, and 1 tablespoon of fermented bean paste to stir-fry the red oil.
6
Add in pork belly and red pepper and stir fry well.
7
Pour in cooking wine, a little light soy sauce, sugar and stir fry. Add the green garlic and stir-fry until it breaks raw.
8
Serve while it's hot.Twice-cooked pork with soy sauce Make Tips
◎ The pork belly must be boiled in advance until it is cooked by 8 minutes. After putting into the pot, the excess oil can be forced out before the meat slices can taste, otherwise the fishy smell will be very strong and affect the taste of the dish;◎ The green garlic will be easily cooked after putting into the pot, so put it in before putting in the pot, and use the heat of the meat to make the green garlic mature without having to stir fry it back and forth a lot, otherwise the green garlic will be soft and rotten and will have no taste.◎ The Pi County bean paste has been salted, so I didn't add salt to this dish. However, the saltiness of the sauce may vary, so you can taste it to see if you need more salt before serving the pot.