twice-cooked pork
By WillyKuhn
Sichuan twice-cooked pork, although it is pork belly, it is not greasy. If you are afraid of getting fat, you can stir-fry it to dry.
Recipe Recommendations
- green pepper appropriate amount
- pork belly appropriate amount
- ginger slices appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for twice-cooked pork
1
Only 3 green peppers are enough to cut into pieces, slice pork belly (depends on the technique), and slice ginger.
2
After preheating the pan, add a little oil (to prevent the meat from sticking to the bottom of the pan), add in the cut pork belly and stir fry.
3
Fry until the meat slices are bright and rolled up, and add the ginger slices.
4
Add bean paste and a little white sugar; or sweet flour paste specially made for twice-cooked pork, and stir fry.
5
Add the green peppers and stir-fry well. Some people like them cooked, and some people like them raw and crispy. Decide the stir-fry time according to your taste.
6
You can add a little chicken essence or MSG when starting the pan.
7
The finished product is out and it tastes good. The green pepper can also be replaced with tea tree mushrooms, garlic moss, red peppers, cabbage, etc.