Twice-cooked pork with soy sauce
Ingredients: douchi,pork belly,pepper,sesame oil,balsamic vinegar,red pepper,sugar,green onions,peanut oil,chicken powder,fresh soy sauce
Recipe Recommendations
- pork belly 一块300 grams
- red pepper 一个70 grams
- green onions appropriate amount
- douchi 20 grams
- fresh soy sauce 10 grams
- balsamic vinegar 3 grams
- sugar 5 grams
- chicken powder 3 grams
- pepper 2 grams
- sesame oil 5 grams
- peanut oil 10 grams
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Twice-cooked pork with soy sauce
1
Pour clear water into the soup pot, add spring onions, ginger, star anise, pepper and rice wine to cook the pork belly.
2
During cooking, slice the green onions and fresh peppers, and dice the ginger for later use.
3
When the pork belly is boiled fifty rare.
4
Remove and cool for later use.
5
Slice the dried pork belly into thin slices.
6
Pour peanut oil into a wok on fire and heat it up, stir-fry the tempeh until fragrant.
7
After stir-frying the fermented soybeans, add in the Pi County spicy bean paste and stir-fry until fragrant.
8
Then add minced ginger and stir-fry.
9
Stir the seasoning until fragrant and add the pork belly slices.
10
Stir fry the meat until oil is slightly rolled and cooked in rice wine.
11
After cooking the rice wine, add soy sauce and stir-fry well.
12
Then add 3 grams of chicken powder and stir well.
13
Add two teaspoons of white sugar and stir well.
14
Then add green onions and stir fry several times.
15
After stir-frying the green onions, add a few drops of balsamic vinegar and add bright red peppers to stir well.
16
Finally, add a few drops of sesame oil to serve the pot and plate.Twice-cooked pork with soy sauce Make Tips
1. Do not overcook the pork belly; medium-rare is sufficient, and it is okay if there is a slight pinkish color.
2. Stir-fry the fermented black beans and broad bean paste over medium heat; use high heat when stir-frying the pork slices, then switch to low heat for seasoning.
3. Do not add too much white sugar; a slight sweetness is sufficient. No salt is needed for this dish, as the fermented black beans, chili sauce, soy sauce, and chicken powder are already salty enough. Finally, adding a few drops of vinegar is intended to further enhance the flavor, making it more delicious.