"Twice-cooked pork" is a home-cooked dish in Sichuan. In the past when people were not very prosperous, there was a saying called: "Eat twice-cooked pork for a tooth sacrifice", which proves that twice-cooked pork tastes very delicious!
The "twice-cooked pork" is really fragrant, and it tastes fat but not greasy. Every time I make twice-cooked pork, I prefer to stir-fry it with Yongchuan fermented beans. The strong flavor of fermented soybeans adds an aroma to the twice-cooked pork, making it even more delicious, hehe!
The main reason why "twice-cooked pork" is not greasy is that the meat is boiled 80% cooked first, then sliced and stir-fried. The cooked meat will generally not become greasy after being stir-fried. Today, I will make this "Double-Cooked Pork with Soy Sauce" that I am good at. The specific recipe is as follows;
Twice-cooked pork with soy sauce
By NonaCrona
Recipe Recommendations
- pork belly 300 grams
- pepper one
- red pepper 30 grams
- green onions 60 grams
- Pi County Hot Sauce 10 grams
- soy sauce 10 grams
- salt 2 grams
- chicken powder 2 grams
- balsamic vinegar 20 grams
- octagonal 1 piece
- geranyl 1 tablet
- slightly spicy
- fried
- ten minutes
- simple
Steps for Twice-cooked pork with soy sauce
1
Put the pork belly into the pan with cold water, put green onions, ginger, star anise, and fragrant leaves in it, and pour appropriate amount of rice wine into the pan and boil.
2
Boil the pork belly 80% well and remove it. Use chopsticks to draw no blood. Let it cool thoroughly for later use. Cut the cooled pork belly into large thin slices.
3
Heat the frying spoon on fire, add a little oil, add the pork belly and stir-fry, stir-fry the pork belly until the oil comes out from the rolls, then add the fermented bean and the rice spicy sauce and stir-fry together.
4
Stir well, add in shredded ginger, cook in rice wine and soy sauce, and stir well.
5
After stir-frying well, add in the green onions and bamboo shoots slices and stir-fry well.
6
Add in the pepper and red pepper and stir well.
7
Season with a little salt and chicken powder.
8
Stir well over high heat, add a few drops of balsamic vinegar before taking out of the pan and stir well.
9
After stir-frying well, you can take out of the pot and plate.Twice-cooked pork with soy sauce Make Tips
Characteristics of this dish: oily color, strong soy bean aroma, smooth and tender meat, delicious and slightly spicy. Warm tips: 1. After the meat is cooked, cool it thoroughly and then cut it is not easy to break, and it can be cut very thin. Whether the meat is peeled or not depends on your preference. It is better to cut the meat into larger slices. 2. Stir the meat first and then add other seasonings. This private Sichuan-style stir-fried "Soya-flavored twice-cooked pork" with large stir-fried spoons is ready. It tastes very delicious and satisfies your cravings, hehe! For friends 'reference!