Hometown twice-cooked pork

Overview

On May Day, my aunt came to Beijing to see a doctor and stayed at our house for a while. During this period, my aunt used different ways to prepare delicious food for the two of us every day. Among them, the twice-cooked pork dish was deeply favored by Mr. L. He could eat a large plate every time. For Mr. L, who doesn’t eat any fat, this move was enough to amaze my aunt and me! After my wise and wise aunt discovered this secret, for more than 10 days before returning to Guizhou, this twice-cooked pork appeared on our family's dining table every day, and every time it was swept away without any suspense. At Mr. L’s strong request, my aunt and I learned this amazing twice-cooked pork dish. This dish is a very typical Guizhou recipe, with a strong hometown flavor. I gave it an elegant name - hometown twice-cooked pork to ease my homesickness. An authentic hometown dish, but it has great magic power and can make me feel full of happiness instantly. No matter where I am, my beautiful hometown is always the place I yearn for the most...

Tags

• hot dishes
• sichuan cuisine
• cooking wine
• garlic
• long green pepper
• pork belly
• red millet pepper
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Preparation materials: 5 long green peppers, 5 red millet peppers, 5 cloves of garlic, 1 small piece of ginger, 350g of pork belly;

   

2. 2 Wash the pork belly, add ginger slices and cooking wine to 2000ml of water to remove the fishy smell, cook over high heat until no blood oozes when poked with chopsticks, then turn off the heat;

   

3. 3 While the meat is cooking, cut the long green pepper and red millet into sections, shred the ginger, and slice the garlic cloves and set aside;

   

4. 4 Wash the cooked pork belly in cold water, take it out, let it cool and cut into thin slices for later use;

   

5. 5 Heat the pot and add an appropriate amount of cooking oil. When the heat reaches level 6, add the sliced pork belly and stir-fry until the oil is removed and becomes lightly browned. Remove and set aside;

   

6. 6 Leave oil in the pot, heat it up, add garlic slices and shredded ginger and sauté until fragrant, then add long green pepper and red millet pepper and stir-fry until raw;

   

7. 7 Add the stir-fried pork belly and stir-fry;

   

8. 8 Add salt and soy sauce in turn and stir well before serving.