Twice-cooked pork with black bean and pepper

Twice-cooked pork with black bean and pepper

Overview

It just so happens that today is Sunday off, so my husband helps with the cooking at home, so I can take the opportunity to be lazy. Today I really want to eat twice-cooked pork, so my husband went to the supermarket and bought a piece of fresh hind shank meat that was four fat, four thin, six wide and three fingers long and cooked it. Twice-cooked pork is a traditional Sichuan dish that every family can make. However, my husband doesn’t often make this dish, so I taught him next to him. I still made it according to the same method. It has a fragrant taste and is a good dish to go with rice. When making this dish, when we brine the meat, we like to put it in cold water, which is good for removing blood stains. But making twice-cooked pork is different. It must be boiled in water to seal in the moisture inside, so that the finished dish will taste more moist. When frying, if you use rapeseed oil, it can produce better results with the meat slices. Twice-cooked pork has the reputation of being the best dish in Sichuan cuisine. When people think of twice-cooked pork, they automatically think of Sichuan cuisine. This [Twice-cooked pork with black bean and spicy pepper] is one of them. It has a dry taste and a slightly spicy black bean flavor, which makes it unique.

Tags

Ingredients

Steps

  1. Put it into a pot of cold water and cook until the pork belly is 9 times cooked. Turn off the heat and soak the pork belly in the original soup until it cools down

    Twice-cooked pork with black bean and pepper step 1

  2. After the hind leg meat is cool, take it out and slice it

    Twice-cooked pork with black bean and pepper step 2

  3. Cut green onions into sections and mince ginger

    Twice-cooked pork with black bean and pepper step 3

  4. Bitter melon sliced diagonally

    Twice-cooked pork with black bean and pepper step 4

  5. Chili peppers cut into sections

    Twice-cooked pork with black bean and pepper step 5

  6. Heat the wok, add no oil, cut the hind leg meat directly, fry the hind leg meat to release the oil, take it out and wait

    Twice-cooked pork with black bean and pepper step 6

  7. Pour off the excess oil in the pot, leaving a little remaining oil, add Pixian bean paste, dried tempeh, ginger and green onions and stir-fry

    Twice-cooked pork with black bean and pepper step 7

  8. After the aroma comes out, add the pepper segments and stir-fry

    Twice-cooked pork with black bean and pepper step 8

  9. Return the hind leg meat to the wok and stir-fry evenly

    Twice-cooked pork with black bean and pepper step 9

  10. Add half a spoon of dark soy sauce and 1 spoon of cooking wine to the pot and stir-fry evenly

    Twice-cooked pork with black bean and pepper step 10

  11. Pour the bitter melon slices into the pot and stir-fry evenly. Adjust salt as needed.

    Twice-cooked pork with black bean and pepper step 11