Home-cooked pork
By VicentaLakin
Recipe Recommendations
- front leg meat 2 pounds
- fungus appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- flavored cardamom appropriate amount
- octagonal appropriate amount
- Haitian mushroom soy sauce appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Home-cooked pork
1
Wash the skinned front leg meat, wait until the water in the pan boils, add it, put star anise in the pan, cook for about 15 minutes, remove, and cool thoroughly
2
90% cooked meat slice, put appropriate amount of oil in the pan, stir-fry, stir-fry until the meat is curly, let the fat out
3
Put sea and sea mushroom soy sauce, fermented bean, add a little salt, and serve out the twice-cooked pork, leaving a little residual oil in the pan
4
Re-add green peppers, fungus, and onions in the pan and stir fry, add salt to taste
5
Put 3 and 4 together into the pan and stir fry for 1 minute, turn off heat and serve
6
Details of twice-cooked pork, excellent taste with riceHome-cooked pork Make Tips
1. I heard from my parents that this dish is traditionally made with pork belly, but our family has changed it to front leg meat. This way, it has more lean meat and tender meat.
2. Whether the twice-cooked pork is delicious or not has a lot to do with the choice of fermented bean and chili sauce. Traditionally, we use Yongchuan fermented bean and Pi County bean paste. We are afraid of spiciness and do not use Pi County chili bean paste. The fermented bean I use was left by my parents
3. When my parents cooked this dish at home, the soup for cooking meat was not poured out. It was usually used to cook carrots or kelp, tofu skin and green vegetables. My sister said that when eating double pot meat, it must be accompanied by meat soup. I also had to drink this soup. It was called original soup. I don't know if it was original soup.
2. Whether the twice-cooked pork is delicious or not has a lot to do with the choice of fermented bean and chili sauce. Traditionally, we use Yongchuan fermented bean and Pi County bean paste. We are afraid of spiciness and do not use Pi County chili bean paste. The fermented bean I use was left by my parents
3. When my parents cooked this dish at home, the soup for cooking meat was not poured out. It was usually used to cook carrots or kelp, tofu skin and green vegetables. My sister said that when eating double pot meat, it must be accompanied by meat soup. I also had to drink this soup. It was called original soup. I don't know if it was original soup.