Health benefits
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Pork hind legs or pork belly ( 500g ) | Green chili pepper ( three ) |
Green onions ( A little ) | Ginger ( Two slices ) |
Garlic ( six ) | Dried chili pepper (appropriate amount) |
Zanthoxylum bungeanum ( Moderate amount ) | Cooking wine ( a little ) |
Soy sauce ( A little ) | Salt ( A little ) |
Vinegar ( a little ) |
How to make twice-cooked pork
1. Boil pork shank or pork belly in cold water until chopsticks can be inserted into the pork
2. Wash and slice the blanched pork, fry over low heat until both sides are brown, and stir out the lard
3. Remove the pork, leave a little oil in the pot, add the prepared seasonings and stir-fry until fragrant
4. Add green pepper and stir-fry until fragrant
5.Add the fried pork, cooking wine, soy sauce, and salt.Add a little water and stir-fry until the water dries up, then add two drops of vinegar and a little sugar, stir-fry and remove from the pan.
Tips
Adding vinegar and sugar at the end will enhance the flavor of the whole dish.You can also use bean paste instead of salt and soy sauce.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
