Twice-cooked pork
Overview
I am a girl born in 1985 who is a super foodie and loves beauty. I like food and food photography. Thank you for your attention. I will share with you my beauty secrets for losing weight while eating! I love to eat, but my weight only stays between 80-90 pounds. Even though I am 160cm tall, I was once a chubby girl weighing 120 pounds! So as long as you eat in the right way and at the right time, you will enjoy delicious food and lose weight at the same time!
Tags
Ingredients
Steps
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Put the pork belly in a pot under cold water, put the meat cooking ingredients into the pot, add a dozen peppercorns, 2-3 aniseed, 2-3 bay leaves, a section of cinnamon bark, 4-5 ginger slices, a few fennel seeds, and a spoonful of salt into the cooking water. After the meat is boiled, simmer over low heat for 20 minutes.
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After the meat is boiled, simmer over low heat for 20 minutes.
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Remove the cooked pork belly and let it cool before cutting into thin slices, the thinner the better.
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Cut onions and green peppers into cubes
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Cut green garlic sprouts into sections.
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Put a dozen Sichuan peppercorns and 2 aniseed ingredients into the pot, simmer over low heat until fragrant, take them out and throw them away.
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Leave the base oil in and pour in the pork belly and stir-fry until the oil in the meat is secreted out and the meat slices are slightly rolled up. There will be a small amount of fat splashing when frying the meat, which can be relieved by turning on a low heat.
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Add 2 spoons of Pixian watercress and stir-fry for about 1-2 minutes. Add a spoonful of sugar. The amount of sugar should not be too sweet to achieve the effect of improving freshness.
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Add the green pepper and onion and stir-fry until soft, then add a little light soy sauce.
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Add green garlic sprouts before serving.
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There is no need to add salt to this dish, because salt has been added when cooking the meat, and the saltiness of the Pixian bean paste added when frying the meat slices is enough.
