Colorful pepper twice-cooked pork

Overview

Twice-cooked pork is a common dish on Sichuan and Chongqing dining tables. During that difficult period, meat was in limited supply; my father would always add several times as much vegetables as meat to a dish in order to keep everyone in the family a little greasy. I don’t make it often now. To arouse my family’s appetite, I make it colorful, meaty, spicy and sweet.

Tags

• hot dishes
• chicken essence
• cooking wine
• doubanjiang
• er dao rou
• garlic sprouts
• old ginger
• sweet noodle sauce
• vegetable oil
• white sugar
• yellow pepper
• zanthoxylum bungeanum
• garlic
• green pepper
• red pepper

Ingredients

Steps

1. 1 Cut the meat into a pot, wash it with cold water, add 10 grams of ginger slices, 4 teaspoons of cooking wine, and 4 green onions and cook for 15 minutes, then take it out until it is about 90% cooked.

   

2. 2 Chop one-third each of green, red, and yellow peppers, cut 4 garlic sprouts into sections, and slice 10 grams of garlic and 10 grams of ginger.

   

3. 3 Let the meat cool, take 200 grams and slice it into slices.

   

4. 4 Heat the pan over low heat, add 0.5 tablespoons of vegetable oil, add the meat slices, sprinkle with a little sugar and stir-fry until the oil spits out, take it out, add ginger and garlic slices;

   

5. 5 Add 2 tsp bean paste and 10 Sichuan peppercorns and fry until fragrant, add sliced meat, add 0.5 tsp sweet noodle sauce, stir-fry and remove evenly;

   

6. 6 Pour in the green, red and yellow pepper pieces and garlic sprouts and stir-fry;

   

7. 7 When the garlic sprouts are broken, pour in the meat slices and 0.5 teaspoon chicken essence;

   

8. 8 Stir well and take it out.