Sauce fried twice-cooked pork
Today is off, I really want to make a dish that I rarely cook, and I want to make twice-cooked pork once. I like the Q-feel of eating twice-cooked pork very much. It is delicious but not greasy. This time I use the sauce frying method to make it, and this is the first time I have done it. Ho ho, the taste is really good.
Recipe Recommendations
- pork belly 300 grams
- dried bean curd 2 tablets
- green pepper one
- garlic cloves of 5
- red pepper 1 vial
- onion appropriate amount
- Jiang appropriate amount
- oil 5 tablespoons
Steps for Sauce fried twice-cooked pork
1
First, wash the pork belly, pat the ginger, add the cold water that has covered the meat into the pan, add the pork belly and ginger slices, add the green onions and bring to a boil.
2
Bring to the heat, reduce the heat for about 8 minutes (depending on the thickness of the meat), pick up and drain.
3
All materials.
4
Wash the dolphin and cut it into oblique blades.
5
Wash green peppers, remove seeds, and cut into diagonal pieces.
6
Cool the pork belly and cut into slices about 3MM thick.
7
Wash red peppers and shred; wash green onions and cut into sections; peel and slice ginger and garlic.
8
Heat the pan, add 3 tablespoons of oil, heat, add cooked pork slices and porpoise, stir-fry over medium heat.
9
When cooked meat slices are slightly dry and crispy, add green pepper and stir-fry, pour a small amount of hot water. Stir fry and serve.
10
Heat the pan with 2 tablespoons of oil, add in the bean paste and stir-fry until fragrant, then pour soy sauce along the edge of the pan, and stir-fry the sauce until the oil shines brightly, then add sugar.
11
Add onions, ginger, garlic and red pepper and stir-fry until fragrant.
12
Add meat slices and green peppers, stir well over high heat, and serve.Sauce fried twice-cooked pork Make Tips
1. The amount of water in the pot must cover the meat. 2. There is no need to cover the pork to hot boil. Add appropriate amount of rice wine and onions, ginger, and garlic to better eliminate the fishy smell of the meat. 3. Insert the pork belly with chopsticks. If it is easy to penetrate without seeping blood, it means that the meat is cooked. It should not be cooked for too long, otherwise the meat will harden. 4. Store inexhaustible meat in the refrigerator, remove and slice it at any time, and stir-fry it with oil to match the ingredients. 5. After the whole pork belly is cooked, it should be chilled for at least 6 hours. After cooling thoroughly, slice again to make double cooked pork. Meat that has been dehydrated has a better Q degree and is not easy to burn when fried.