The peppers are drying up the pot

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Two days early. Clean it up, boil it, open it up and boil it for a minute. Bell

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A 15-hour dry-cooked, 48 hours of fresh water, during which the water is changed four or five times a day, during which the summer weather is hot and the water is changed twice to avoid deterioration。

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I picked up some good bamboo. I dried about 68 grams, and I sent them to 342 grams

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It's about two days to boil first and learn a trick from the Internet, saying it'll make it even more tender. I'll put a nice hair in a beer jar for a few minutes. Clean up

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co-ed: five flowers, 200 g, bubbling, one onion, a little ginger, garlic, pepper, eight cents, guacamole, two peppers, two peppers

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Paprika goes to the Seeds, picks the ginger, peels the rinse, and has eight horns of pepper. Clean the spare

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Crunch two slices, cut a little bit of onion, boil water in a pot, put in an eight-angels cinnamon, and a ginger onion

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Five flowers shaved off the grubs, and the water turned the fire into five flowers because the meat is small today

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I'm going to join you in a little wine

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The fire boils for five minutes. The fire boils for three minutes. Out

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Cooked meat soaked with cold water so that the meat was quenched and hot inside, and sliced thin. If you want to cut the meat better, you can put it in the freezer later

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Cream pepper slices, onion green slices in horse form, ginger garlic slices, slices, spares

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We've been eating soybeans, we've been cutting them apart, we've been learning a trick from chef I Sichuan, we've been turning them into soy sauce

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Hot pots with cold oil, hot oil with a ginger emerald

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I'll join you

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Drink a little wine, add a little white sugar, have a squirm, make a spare. I'll take whatever you need

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Let's get the sauce ready

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It's good and easy to use today's pepper sauce, and it's easy to make pepper chicken and pepper. If not, you can also replace it with green peppers and peppers

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I've made a pot with soy sauce. I don't need to put any more oil on the bottom of the pan

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It's a little oily, it's a little meaty, it's in a lantern

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The meat can come out or be put on the side of the pot, with a spoonful of soy sauce on the other side and two spoons of soy sauce and red oil on the other side

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Add onions of ginger and garlic

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I'm going to go to the right amount

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Add a little spoonful of noodle sauce, we'll boil it by the pot, then we'll even it with meat

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Join the chip, get a little fresh water, and fire for a minute or two

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It's salty, soybean sauce. It's just a little raw, or it can be omitted

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Add a little bit of sugar and a little flat

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Add green pepper, and it's even

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Add green onions, fire to the fire, add a little vinegar along the pan, and even fire to the pot. It's better not to leave the garlic behind than to buy garlic。

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Done

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Done

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Done

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Done，这道菜，肉片软嫩脆弹，笋片脆嫩入味，鲜辣美味，十分下饭。我不小心就吃了一大碗米饭，实在停不下来，哈哈

Tips for Twice-Cooked Pork 1. Authentic Twice-Cooked Pork uses pork hind leg meat, also known as "Second Cut Meat" (Er Dao Rou), containing both fat and lean meat, approximately in a 4:6 fat-to-lean ratio. If you find this cut too fatty, pork belly can be used instead. Regardless of the cut, it must contain both fat and lean meat and include the skin. 2. Boil the meat first until it is just cooked, meaning that when a chopstick is inserted, no blood seeps out. 3. Generally, accompaniments such as bell peppers, garlic scapes, or green garlic are fine, but green garlic is the best choice for two reasons: first, the color—green garlic has both green and white parts, which pairs most pleasingly with the bright red of the Twice-Cooked Pork; second, it is fresh, fragrant, crisp, and tender, refreshing and not greasy, making it incomparable to the others. 4. Slice the boiled meat into thin slices; cutting it a bit thinner prevents it from being greasy. 5. First stir-fry the sliced meat until it releases oil, which can prevent the meat from being greasy, but do not fry it for too long to avoid the lean parts becoming too tough. 6. Seasoning configuration: First, add a little sweet bean sauce to make the flavor richer; do not use too much. Second, add a little white sugar, as Twice-Cooked Pork tastes better with a slight sweetness—the sweet bean sauce acts to concentrate the flavor, while the white sugar acts to deepen the flavor. Third, add some yellow wine or cooking wine, adding it to the pot at the same time as the Pixian bean paste. Before eating bamboo shoots, blanch them in boiling water first to try to remove the oxalic acid from the shoots as much as possible. Bamboo shoots are cold in nature, so patients with urinary tract or gallstones, as well as those with spleen deficiency or slippery bowels, should use them with caution. Bamboo shoots contain a relatively high amount of crude fiber, which easily accelerates gastrointestinal peristalsis, and is extremely detrimental to patients with gastric ulcers, duodenal ulcers, or gastric bleeding, as well as making recovery difficult for those with chronic gastroenteritis. Additionally, bamboo shoots should not be eaten together with brown sugar, tofu, mutton, or partridge.