Garnish: green pepper. In fact, there are many side dishes that can be used to cook twice-cooked pork, such as onions, cabbage, garlic sprouts, lotus root slices, etc. I feel that this dish is so versatile (sweat). Today I used the longest-lasting green pepper, which tastes good and has a nice color. Seasonings: ginger, garlic, salt, pepper, watercress, dark soy sauce, sugar, appropriate amount of chicken essence (MSG).
1. Wash the pork, add water, add a few peppercorns and a few slices of ginger and cook together until chopsticks can penetrate the skin of the meat, then take it out. Adding Sichuan peppercorns and ginger can not only remove the fishy smell of pork but also allow the aroma to be integrated into the meat. (Tip: When buying meat, you must burn the skin so that the skin can be cooked, otherwise the skin will not be cooked. If you buy meat in the supermarket, they will not cook the meat for you. Bring it back and heat the pot. Blanch the skin of the meat yourself, blanch as much as possible, then wash and cook).
2. While cooking the meat, you can prepare side dishes and seasonings. Cut the green pepper into cubes, slice the ginger and garlic and set aside. Also prepare other seasonings to avoid being in a hurry later.
3. Cut the meat. After the meat is cooked and taken out, it can be sliced. This requires knife skills. The slices of meat should be thinner so that they taste delicious but not greasy. (But my knife skills aren’t that good either, so I’ll make do with it)
4. Exploded meat. The preparations are all done, let’s stir-fry the meat. First, pour a little oil into the pot and pour it over the pot so that the meat will not stick to the pot. After it's hot, add the meat, stir-fry, and stir-fry the oil. If you like it drier, fry it in more oil. I usually fry it dry and don't pick it up until it changes color. If you like it fatter, fry it for a while and then take it out.
5. Stir-fried ingredients. The next step is to stir-fry the seasonings. First, add peppercorns, watercress, ginger, and garlic, stir-fry, pour a little dark soy sauce, add a little sugar, and then put the meat back into the pot and stir-fry. This is the "twice-cooked pork" in "twice-cooked pork" The origin of it.
6. Add the green pepper as a side dish and stir-fry until the green pepper changes color slightly. Finally, add an appropriate amount of salt and chicken essence (MSG) and serve. (Because I added douban before, I have to use less salt. I don’t use MSG at home. I usually use chicken essence for cooking. You can also use MSG, but you should add less to make it healthier.)
An authentic twice-cooked pork is ready, which is also the most common home-cooked dish for us Chongqing people. Every time after get off work, I pick a piece of meat at the vegetable market, pick up a few green peppers, and go home to make a plate of twice-cooked pork to share with my family. This is the taste of home. Of course, how can we not share such a simple and delicious dish with friends? When guests come to the house, it is natural to make twice-cooked pork to show off your skills. Even though I have eaten twice-cooked pork countless times, I still feel that this is an indispensable delicacy for family banquets.