Mom’s specialty dish—twice-cooked pork

2024-08-15 11:29:49 Sichuan cuisine

Ingredients

Pork belly Half a catty
Green pepper Appropriate amount
Edible oil A little
Doubanjiang A little
Sweet noodle sauce A little
Soy sauce A little
Vinegar A little
White sugar A little
Table salt A little
MSG A little
Ginger A little
Garlic A little

Steps

1. Do not put oil in the pot, turn on the heat, and sear the pork belly directly in the pot to remove the smell of meat. Then wash the meat skin with steel wool.

2. Wash the meat and add ginger. Cook for about 5-8 minutes.

3. Let the cooked pork belly cool and set aside.

4. Slice the pork belly and set aside, and slice the garlic and ginger and set aside.

5. Cut the green pepper into sections and set aside.

6. Add an appropriate amount of cooking oil. When the oil temperature comes up, add the pork belly, ginger and garlic slices, and stir-fry together. This allows the excess meat to be fried out, making the meat fat but not greasy.

7. When the fat meat slices start to roll up, add the lean meat and stir-fry together.

8. After 3-5 minutes, add green pepper and stir-fry.

9. The crucial step is to add the condiments: appropriate amounts of bean paste and sweet noodle sauce, a little vinegar, sugar, MSG, salt, soy sauce, etc.