Green pepper twice-cooked pork

2024-09-02 11:21:13 Sichuan cuisine

Pork belly 250g	Green pepper 5
Ginger slices 6 tablets	Pixian Doubanjiang 20g
Zanthoxylum bungeanum 30 pieces	Star anise 1
Cinnamon 1 small piece	Cooking wine 30ml
Light soy sauce 15g	White sugar 3g
Clear soup 5g	Dougu 10 capsules
Sweet noodle sauce 30ml

How to make twice-cooked pork with green pepper Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 1

Step 1

Buy pork belly like this Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 2

Step 2

Put the whole piece of meat under boiling water, add three slices of ginger, green onion segments, 15 peppercorns, one star anise, one cinnamon bark, and 15ml of cooking wine and bring to a boil. Turn to low heat and cook until chopsticks can just be inserted into the meat. Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 3

Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 3

Step 3

Just turn off the heat and soak it for 5 minutes before taking it out of the pot. Such a large portion of meat is just right for two meals. You can freeze it in the refrigerator and defrost it when you want to eat it. I always have a portion of this semi-finished meat in the refrigerator. Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 4

Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 4

Step 4

Thaw until semi-hard and start cutting into thin slices Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 5

Step 5

Cut the ginger into small pieces, slice the garlic, and cut the green pepper into hob cubes or horseshoe shapes. Wash off the excess pepper seeds after cutting. Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 6

Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 6

Step 6

Put a little oil in the pot, add the meat slices and stir-fry until the fat becomes curved and transparent, then scoop it out. I don’t like it this way.You can fry it until it becomes transparent and then serve it out. I usually serve it when the edges are charred. Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 7

Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 7

Step 7

Heat oil in a pot, add 15 Sichuan peppercorns and sauté until fragrant. Take out the Sichuan peppercorns and discard them to avoid eating a mouthful of Sichuan peppercorns. Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 8

Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 8

Step 8

Saute ginger slices and garlic until fragrant Sichuan cuisine-green pepper backIllustration of how to make pot pork 9

Step 9

Add 20ml Pixian bean paste, 5ml sweet noodle sauce, 3g white sugar, 15ml cooking wine, 15ml light soy sauce, 30ml clear soup, add chili and stir-fry evenly Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 10

Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 10

Step 10

Turn the heat to medium to low, add the meat slices, stir-fry evenly, and simmer for a while until the meat is fragrant and the pepper becomes soft. Sichuan Cuisine - Illustration of Twice-cooked Pork with Green Pepper 11