I have wanted to make twice-cooked pork for a long time. Hehe, I don't like fat meat, but twice-cooked pork is an exception. It is a special dish for rice.
This was the first time I made twice-cooked pork, and I found that there were still many problems that needed to be improved. Sure enough, practice is the best teacher.
twice-cooked pork
Recipe Recommendations
- pork belly appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- green onions appropriate amount
- octagonal appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- shallots appropriate amount
- carrots appropriate amount
- bean paste appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for twice-cooked pork
1
Prepare all materials.
2
Cut the green onions into oblique sections, slice the onions, and slice the carrots.
3
Slice green pepper obliquely, slice ginger, cut shallot into sections, and minced garlic.
4
Heat the pot and boil water, put the pork belly, green onions, star anise, and ginger slices into the pot, add a little cooking wine and cook over medium heat until just cooked (you can easily insert it with chopsticks).
5
Cut the cooked meat into thin slices.
6
Heat the oil in a hot pan, and when it is 70% hot, add the minced garlic into the pan and saute until fragrant.
7
Put the pork belly slices into the pan and stir-fry until the slices are slightly rolled.
8
Put the remaining ingredients in the pan and stir fry.
9
Add appropriate amount of bean paste.
10
Add chicken essence, stir fry well over high heat, and remove from the pot and serve on a plate.twice-cooked pork Make Tips
1. Because the bean paste was already salty, I didn't add salt. 2. The pork belly should be cooked so that chopsticks can be easily inserted through. 3. Cutting the meat into thin slices will taste better. I can't cut it well, so I have to make do with it, hehe.