Health benefits
Pork belly: nourishing yin
Peanut oil: delaying aging, antioxidant, anti-cancer and preventing cancer
Soy sauce: nourishing blood, protecting teeth , Protect bones
Ingredients
Pork belly ( 1 jin ) | Black fungus (appropriate amount) |
Hot peppers ( 2 pcs ) | Peanut oil ( appropriate amount ) |
Salt ( appropriate amount ) | Soy sauce ( appropriate amount ) |
Pixian Doubanjiang (appropriate amount) | Onions (appropriate amount) |
Ginger ( appropriate amount ) | Panthoxylum bungeanum ( appropriate amount ) |
Aniseed ( appropriate amount ) |
Home-style twice-cooked pork
1.Cut onion and ginger and set aside.
2.Cut the peppers and set aside.
3. Soak the fungus, wash and set aside.
4. Slice the cooked pork belly and set aside.
5. Lift the wok and fry the pork belly until golden brown on both sides.
6. Leave the remaining oil, add onions, ginger, dried chilies, aniseed, and Sichuan peppercorns and stir until fragrant.Pixian bean paste, stir-fry out red oil.
7. Then add the fungus and stir-fry.
8.Put the fried pork belly in, add a little salt and a little soy sauce and stir-fry.
9. After stir-frying everything, add the pepper and stir-fry briefly before turning off the heat.After turning off the heat, add a little chicken essence and pour in sesame oil.
10. Remove from pot and plate.
Tips
1.The pork belly should be cooked first and then fried.
2.When frying pork belly, fry it slowly over low heat.If the heat is too high, the fat will be burnt before it is cooked out.
3.Pixian Doubanjiang has a salty taste.In the end, add less salt.
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