1 How to make twice-cooked pork

Ingredients: 400 grams of pork belly with skin, 2 green garlic, 1 green pepper, 1 red pepper, 5 slices of ginger; Pixian red oil 1 and 1/2 tablespoons of bean paste, 1 tablespoon of cooking wine, and 1 tablespoon of light soy sauce.

Method:

1. Remove the skin from the pork, wash it, put it in a pot of cold water and cook until cooked and hard. Rinse the cooked pork, let cool, and cut into thin and large slices.

2. Put only one teaspoon of oil in the pot, add the meat slices and ginger slices, and slowly fry over low heat until the oil comes out and the surface turns golden brown. Add 1 and 1/2 tablespoons of red bean paste. Stir-fry until red oil comes out, then add a spoonful of light soy sauce and cooking wine and stir-fry for a while.

3. Add green garlic, white and red and green peppers. Stir-fry until the green garlic, white and red and green peppers are cooked through. Add green garlic leaves, stir-fry for a while and serve. 2 Reasons for choosing Doubanjiang

Doubanjiang is a commonly used condiment. Its raw materials are broad beans, salt, pepper and other raw materials. Produced in Heilongjiang, Shandong, Henan, Sichuan, Yunnan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui, and Zhejiang. It is delicious and the main raw material is broad beans.

The doubanjiang used to make twice-cooked pork is usually red oil and spicy Pixian doubanjiang, especially Pixian Juancheng brand doubanjiang is the most famous. In addition, twice-cooked pork made with Sichuan golden hook bean paste is also good. Golden hook bean paste is not as common as Pixian bean paste, but it goes well with meat, especially when frying pork belly, adding some golden hook bean paste has unexpected effects. 3 Nutrition of Doubanjiang

The main ingredients of Doubanjiang include protein, fat, vitamins, calcium, phosphorus, iron, etc. These are all indispensable nutrients for the human body.

Doubanjiang is rich in high-quality protein. When cooked, it not only increases the nutritional value of the dishes, but also the protein produces amino acids under the action of microorganisms, which makes the dishes more delicious and has the effect of appetizing and feeding. .

Doubanjiang is also rich in linoleic acid and linolenic acid, which are beneficial to the human body in supplementing essential fatty acids and lowering cholesterol, thus reducing the chance of cardiovascular disease.