Home-style twice-cooked pork

First, boil the pork belly once in a pot of water and drain off the water. It is best to add some green peppercorns and dried sea peppers to remove the blood and fishy smell. After boiling, turn to medium heat and cook for about 10 minutes.

Like this

Slice the ginger and garlic, and cut the dried chilies into smaller pieces. I also cut a Qinghai pepper to add spiciness. If you don’t like spicy food, you don’t need to add it. Arranging them on the plate in order like this will be very convenient when frying.

Cut a small onion, I like to eat it, so I use it as a side dish. In fact, the side dishes in twice-cooked pork can be paired with whatever you like. Some people like to add soybeans and dried tofu, but I prefer onions and garlic sprouts.

I am cutting into strips, so it is best to wear plastic gloves, otherwise the smell of onions will be all over your hands, which is not good. When cutting onions, dip the kitchen knife in cold water and there will be no such strong smell.

Garlic sprouts are a must. When fried, they smell so fragrant that your mouth will water from the smell. Cut the garlic sprouts from the middle. The white garlic and garlic sprout leaves should be separated. I added two green onions to the garlic sprouts. Hehe, they were cut together

Then cut the garlic into small pieces and put them together with the ginger slices

The garlic sprouts are also put on another plate, which are fried last

This is all the seasonings I used except salt and MSG. The sweet noodle sauce is bought outside, and it tastes great when combined. The boss recommended it when I bought it, and it tastes really good. One bottle of Doubanjiang was made by my mother, and the other bottle was bought from outside. I combined them together

Put all the seasonings together, two small spoons of sweet noodle sauce, half a spoon of homemade bean paste, and half a spoon of bought bean paste. Add another two tablespoons of soy sauce and a tablespoon of vinegar, stir it and that's it. In fact, I suggest that you can omit soy sauce and vinegar. It tastes good, but it doesn't have the same aroma. Anyway, whatever you make yourself will be delicious.

Pick up the cooked pork belly and let it cool for a while before cutting

Hurry up, cut it up, chop it up! My knife is not fast, wuwu! ! My knife skills are not good either, so I can only cut it like this, so I’ll make do with it. I suggest that it is best to cut it thinner, the thinner it is, the more delicious it is.

Heat a clean iron pot

Put a little vegetable oil, just a little, and heat the pot. Because there is still a lot of oil in the pork belly.

Put the meat into the pot and stir-fry over high heat,

Ha! Ingredients and seasonings are put together for convenience

Look~~~The oil is coming out, there's a lot of it. The piece I chose has more fat, it looks pleasing to the eye

When the meat is fried and slightly curled, you can scoop it up first. It's when it's a little curled around the edges. At this time the excess oil has come out.

Look, there's a lot of oil in the pot. There's no need to refill it. You can scoop up some of the excess first, and then add it in when it is almost cooked later

After scooping up all the oil, add green peppers and stir-fry,

Then add onions and sauté until soft. Then serve it up

After frying until soft, scoop it up. Wash the pot

Put the oil that you scooped up back in again

After it's hot, turn on a low heat, put the prepared sauce in and stir-fry. Be careful to stir-fry while stirring. If it's a high fire, it's easy to stir-fry the sauce, which won't taste good. Slowly stir-fry the sauce over low heat until fragrant, add a few drops of cooking wine after smelling the aroma,

Then put the meat in and fry, coating it with sauce while frying, like this

After the meat is coated with the sauce, add a little salt. Because the bean paste is salty, just add a little bit. Then shovel the meat aside, put the ginger and garlic slices, dried sea pepper, and green pepper into the oil and stir-fry

Add the onions and green peppers that you just picked up and stir-fry

Finally, when the pot is about to start, add garlic leaves, stir-fry twice, add a little salt and some MSG. Oh, some people who don’t like MSG can leave it out, it just enhances the flavor anyway. In fact, many people say so and so about MSG. Neither is quite right. As long as the quality of MSG is acceptable, it will generally be fine if it enters the body.

Look, the finished product is out of the pot. I made it myself. It smells (ˇˍˇ)~so delicious, haha~~~~

Hmm~~~~It tastes better with a bowl of sweet potato porridge! ! Sweet potato porridge can also relieve fatigue.

Overview

Tags

Ingredients

Steps