Dried pickled pepper and bamboo shoots twice-cooked pork

Dried pickled pepper and bamboo shoots twice-cooked pork

Overview

Last week I bought two kilograms of dried bamboo shoots on Taobao. Although it is only two kilograms, the dried bamboo shoots will probably grow 5 to 6 times after soaking, so it can be eaten for several meals. I have loved eating bamboo shoots since I was a child. Whether it is stir-fried shredded bamboo shoots, braised bamboo shoots in oil, fried bamboo shoots with edamame, braised pork with bamboo shoots, roasted duck with dried bamboo shoots, braised duck with dried bamboo shoots, dried bamboo shoots and winter melon soup, etc., they are all my favorite delicacies. Today I made a dish of dried bamboo shoots and twice-cooked pork with soaked bamboo shoots. The twice-cooked pork slices are tender and crispy, chewy and chewy, fat but not greasy. The bamboo shoots are tender and crispy. Paired with green and red peppers, it is rich in nutrients, salty and slightly spicy, and delicious with rice. Today's twice-cooked pork, in addition to the traditional bean paste, black bean paste and sweet noodle sauce, is added with pickled pepper sauce, which has a spicy Sichuan flavor and is even more delicious.

Tags

Ingredients

Steps

  1. Soak the dried bamboo shoots two days in advance. Clean the dried bamboo shoots, boil water in a pot, add the dried bamboo shoots and cook for a quarter of an hour

    Dried pickled pepper and bamboo shoots twice-cooked pork step 1

  2. Boil the dried bamboo shoots for a quarter of an hour, take them out, and soak them in water for 48 hours. During this period, change the water four or five times a day. In summer, when the weather is hot, change the water twice more to avoid deterioration.

    Dried pickled pepper and bamboo shoots twice-cooked pork step 2

  3. Take out the soaked bamboo shoots. I soaked about 68 grams of dried bamboo shoots and finally softened them to 342 grams

    Dried pickled pepper and bamboo shoots twice-cooked pork step 3

  4. Basically, you just need to boil the dried bamboo shoots first and then soak them for two days. I learned a trick online that said it can make the bamboo shoots more tender. Add the soaked bamboo shoots in beer and rub for a few minutes, wash them, soak them in water and set aside

    Dried pickled pepper and bamboo shoots twice-cooked pork step 4

  5. Ingredients photo: 200g pork belly, soaked bamboo shoots, one green onion, a small piece of ginger, a few cloves of garlic, a handful of Sichuan peppercorns, a quarter of anise, a piece of cinnamon, two red peppers, and two green peppers (I forgot to take a picture of the green pepper, there is a picture at the back)

    Dried pickled pepper and bamboo shoots twice-cooked pork step 5

  6. Remove stems and seeds from red and green peppers, wash and set aside. Peel and wash green onions, select ginger, peel and wash garlic. Wash and set aside dried Sichuan peppercorns and star anise.

    Dried pickled pepper and bamboo shoots twice-cooked pork step 6

  7. Cut two slices of ginger, cut off a small section of green onion, boil water in a pot, add peppercorns, star anise, cinnamon, ginger slices and white onion

    Dried pickled pepper and bamboo shoots twice-cooked pork step 7

  8. Scrape off the dirt and pig hair from the pork belly. Bring the water to a boil and lower the heat. Add the pork belly. Because the meat pieces are small today, the water is boiling before adding it to the pot. If you want to search for a whole piece, you can add the pepper, green onion and ginger to the pot under cold water

    Dried pickled pepper and bamboo shoots twice-cooked pork step 8

  9. Add a little cooking wine to remove the fishy smell

    Dried pickled pepper and bamboo shoots twice-cooked pork step 9

  10. Simmer over low heat for five minutes to remove the fish, then turn off the heat and simmer for three minutes before taking it out

    Dried pickled pepper and bamboo shoots twice-cooked pork step 10

  11. Soak the cooked meat in cold water to tighten it and make it cold on the outside and hot on the inside. Cut into thin slices and set aside. If you want the meat to cut better, you can put it in the refrigerator for a while before cutting it

    Dried pickled pepper and bamboo shoots twice-cooked pork step 11

  12. Cut the green and red peppers into small pieces, slice the white and green scallions into horse ear shapes, slice the ginger and garlic, cut the dried peppers into small pieces, slice the bamboo shoots and set aside

    Dried pickled pepper and bamboo shoots twice-cooked pork step 12

  13. Usually when we eat tempeh, we just chop it up and stir-fry it with ginger and garlic. Today I learned a trick from a Sichuan chef. First, we process the tempeh into tempeh sauce: chop the dried tempeh and mince the ginger

    Dried pickled pepper and bamboo shoots twice-cooked pork step 13

  14. Heat the pan with cold oil, add the minced ginger and stir-fry the oil until fragrant

    Dried pickled pepper and bamboo shoots twice-cooked pork step 14

  15. Add dried black bean paste and stir-fry

    Dried pickled pepper and bamboo shoots twice-cooked pork step 15

  16. Pour in a little cooking wine, add a little sugar, stir-fry evenly, and set aside. Fried black bean paste, ready to use

    Dried pickled pepper and bamboo shoots twice-cooked pork step 16

  17. Prepare the seasonings first, including: one spoon of red bean paste, one small spoon of black bean paste, one small spoon of sweet noodle sauce, two spoons of pickled pepper sauce

    Dried pickled pepper and bamboo shoots twice-cooked pork step 17

  18. Today I am using this kind of pickled pepper sauce. It tastes good and is very convenient. It is very convenient to use it to make pickled pepper chicken and pickled pepper fish. If not, you can also use green pickled red pepper and pickled ginger instead

    Dried pickled pepper and bamboo shoots twice-cooked pork step 18

  19. In the pot where the black bean sauce has been fried, there is no need to put any more oil on the sides and bottom of the pot. Add the pork belly slices and stir-fry to spit out the oil

    Dried pickled pepper and bamboo shoots twice-cooked pork step 19

  20. Stir out the oil over low heat, and stir-fry until the meat slices are rolled up into a lamp. Since the black bean sauce, red oil bean paste, pickled pepper sauce all contain oil and may not be too greasy, you can pour out the stir-fried lard and leave a little base oil

    Dried pickled pepper and bamboo shoots twice-cooked pork step 20

  21. The meat can be scooped out or placed on the side of the pot. Add one spoonful of bean paste, one spoonful of fermented black bean paste, and two spoons of pickled pepper sauce to the other side of the pot. Stir-fry until the red oil comes out, then stir-fry evenly with the meat slices

    Dried pickled pepper and bamboo shoots twice-cooked pork step 21

  22. Add green onion, white ginger slices, garlic slices, dried chili segments and stir-fry evenly

    Dried pickled pepper and bamboo shoots twice-cooked pork step 22

  23. Pour in appropriate amount of cooking wine and stir-fry

    Dried pickled pepper and bamboo shoots twice-cooked pork step 23

  24. Add a small spoonful of sweet noodle sauce, stir-fry on the side of the pot until cooked, then stir-fry evenly with the meat slices

    Dried pickled pepper and bamboo shoots twice-cooked pork step 24

  25. Add the bamboo shoot slices, pour in a little water and stir-fry for a minute or two

    Dried pickled pepper and bamboo shoots twice-cooked pork step 25

  26. Pour in a little light soy sauce to enhance the freshness. Doubanjiang and pickled pepper sauce are very salty. Just add a little light soy sauce here, or you can omit it

    Dried pickled pepper and bamboo shoots twice-cooked pork step 26

  27. Add a little sugar and stir-fry evenly

    Dried pickled pepper and bamboo shoots twice-cooked pork step 27

  28. Add green and red pepper pieces and stir-fry evenly

    Dried pickled pepper and bamboo shoots twice-cooked pork step 28

  29. Add green onions, stir-fry over high heat, add a little balsamic vinegar along the edge of the pot, stir-fry evenly and serve. I went to several fruit and vegetable stores but couldn't find any green garlic, so I had to leave it out. If possible, it's best not to omit the green garlic, as it tastes better.

    Dried pickled pepper and bamboo shoots twice-cooked pork step 29

  30. Finished product

    Dried pickled pepper and bamboo shoots twice-cooked pork step 30

  31. Finished product

    Dried pickled pepper and bamboo shoots twice-cooked pork step 31

  32. Finished product

    Dried pickled pepper and bamboo shoots twice-cooked pork step 32

  33. The finished product, this dish, the meat slices are soft, tender and crispy, the bamboo shoot slices are crisp, tender and tasty, spicy and delicious, it goes very well with rice. I accidentally ate a big bowl of rice and couldn’t stop, haha

    Dried pickled pepper and bamboo shoots twice-cooked pork step 33