Twice-cooked pork has different ways and names because of the different ingredients, such as green garlic twice-cooked pork, dried fragrant twice-cooked pork and so on!
So does everyone know how to make these delicacies?
If you don’t understand it, follow the editor to learn it!
Picture 1, green pepper twice-cooked pork ingredients: 300g pork belly, 5g ginger, beaten, 1g pepper, 40ml lard (or vegetable oil), 200g green pepper, 20g Pixian watercress, 10g sweet sauce, 1g refined salt,
1 gram of rock sugar.
How to cook twice-cooked pork with green pepper: 1. Put thin-skinned, fat and lean pork belly into water, add ginger and Sichuan peppercorns and cook over medium heat until medium-cooked (about 15 minutes), let cool and then cut into 0.15 cm thick slices.
2. Chop the watercress finely, wash and remove the seeds from the green pepper, and cut into triangles about the same size as the meat slices.
3. Place the wok on medium heat, add a little oil, add green peppers and a little salt and stir-fry until the green peppers are broken and set aside.
4. Put the wok on medium heat (you don’t need to wash the wok), put in a little oil and heat it until it is 50% warm. Add the meat slices and stir-fry briefly. Add the bean paste and stir-fry until fragrant and brown. Add the sweet sauce and rock sugar and stir-fry.
When the aroma is fragrant, add the fried green peppers and stir-fry until fragrant, then remove from the pot and serve.
2. Ingredients for twice-cooked pork with garlic sprouts: 300 grams of pork belly, 50 grams of garlic sprouts, 25 grams of vegetable oil, 10 grams of sweet noodle sauce, 10 grams of soy sauce, 10 grams of cooking wine, 5 grams of white sugar, 15 grams of Pixian watercress, 2.5 grams of tempeh, sliced ??ginger, and scallions.
Method: 1. Wash the pork belly, put appropriate amount of water, ginger slices and green onion segments into the pot. After the water boils, add the meat and cook until it is just cooked. Use chopsticks to poke through the meat. Take it out, soak it in cold water and drain.
2. Cut the meat into slices about 4 cm wide.
Chop the watercress and black bean sauce into small pieces.
Cut garlic sprouts into sections.
Heat the wok, add oil, add the meat slices and stir-fry until the meat slices are nestled.
Add the bean paste.
3. Add black bean paste, sweet noodle sauce, soy sauce and sugar.
Add garlic sprouts and stir-fry until raw.
Picture 3, Dried Twice-cooked Pork Ingredients: 2 pieces of dried tofu, pork belly, Pixian bean paste, garlic, salt, wine.
How to cook twice-cooked pork with fragrant dried beans: 1. Wash the dried tofu and cut into strips.
Wash the pork belly and marinate it with salt and wine.
Put the marinated pork belly into the pot and cook it, remove it and let it freeze before cutting into thin slices.
2. Dry the dried beans in a wok, add oil in the wok, stir-fry the dried beans and scoop them up.
3. Add oil to the wok and sauté the garlic until fragrant. Add the chopped pork belly and stir-fry until fragrant. Add the bean paste and stir-fry. Sprinkle a small amount of water and cover and bake for a while.
Pour in the fried dried tofu, season with salt and thicken it.
4. Ingredients for chili twice-cooked pork: chili peppers, pork belly, potatoes, Sichuan peppercorns, ginger slices, garlic, dried chili peppers, light soy sauce, dark soy sauce, chicken essence, and sugar.
Method: Picture 1. Wash and slice green peppers, wash, peel and slice potatoes, and slice pork belly.
2. First, heat up the oil pan, add peppercorns, ginger slices, and garlic and stir-fry until fragrant.
3. Add pork belly and stir-fry.
Don't use too much fire to avoid burning.
Press out all the fat from the pork belly and set aside.
Add potato slices and stir-fry.
4. When the stir-fry is almost done, add green pepper, pork belly and dried chili and stir-fry together.
5. Add light soy sauce and a little dark soy sauce for color, add a little water, chicken essence and sugar, stir-fry and serve.
Techniques for stir-frying twice-cooked pork. The ingredients must be correct: the douban must be authentic Pixian douban, mince it finely with a knife, the sweet noodle sauce must be black and bright in color, pure in sweetness, and the soy sauce must be thick enough to hang on the wall of the bottle; fifthly, the cooking temperature must be correct: it should
After the pot is hot, add the cooked oil. The vegetable oil will blend with the lard in the meat, giving it a more torturous aroma. Nowadays, urban people rarely use vegetable oil, and besides, it is rarely available on the market.
For vegetable oil with a clear and mellow texture, you have to use blended oil.
Some people are afraid that the oil is too heavy, so they simply put the cut pork into the pot and fry it without adding any oil. In this way, the oil is not heavy, but the meat is also dry and burnt, and it is difficult to melt in the mouth. Twice-cooked pork jerky is completely gone.
The softness slowly comes from the fragrance.
In fact, if you think the oil is too heavy, just pour some out before adding the ingredients and condiments.