Flavored Tempeh Twice-cooked Pork

2024-06-23 23:05:36  Views 2 Comments 0

Health benefits

Onions: detoxification
Sichuan peppercorns: dehumidification
Doubanjiang: maintain healthy skin and mucous membranes

Ingredients

Front leg meat ( 300g )
Vegetable oil ( 50g )
Onion ( 70g )
Onion segments ( 10g )
Minced ginger and garlic ( 5 ​​grams each )
Salt ( 2 grams )
MSG (appropriate amount)
Zanthoxylum bungeanum (appropriate amount)
Douban Sauce ( 5g )
tempeh ( 30g )
Hot pepper ( 10g )
Light soy sauce ( 10g )
White sugar ( a little )
How to make twice-cooked pork with flavored black bean sauce
  • Illustration of how to make twice-cooked pork with flavored black bean sauce 1

    1.Prepare 300 grams of washed front leg meat

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    2.Pot Put an appropriate amount of water in it, put the meat in and cook over high heat for twenty minutes and then take it out.

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    3.Ingredients: hot pepper, tempeh, onion, ginger, garlic, onion

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    4. Slice the onion, cut the green onion into sections, shred the ginger, slice the garlic, and shred the pepper.

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    5.Slice the cooked forelegs

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    6.Put fifty grams of vegetable oil in the wok (medium heat)

  • Illustration of the recipe of twice-cooked pork with flavored black bean sauce 77. Heat the oil to 50% heat, add the meat slices and fry
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    8.After some oil is simmered, push the meat to one end of the pot, add pepper, ginger and garlic and saute until fragrant

  • 9.Add bean paste and light soy sauce and stir-fry together

  • Stir-fried twice-cooked pork with black bean paste Illustration of how to do it 10

    10.When the stir-fry is almost done, start to stir-fry for a while

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    11. and then put it in Stir-fry for a while with sugar, onion, salt and MSG

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    12. Finally, add the green onions and stir-fry and serve..

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    13.Finished product rendering 1

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    14.Picture 2

  • Flavoured twice-cooked pork with black bean sauce Illustration of practice 15

    15.Picture 3

Tips

1.Add a little sugar to enhance the taste.
2.Green peppers are generally used for stir-frying twice-cooked pork.I use sharp peppers.Green peppers are not spicy.They have a refreshing aroma when stir-fried, but they always feel more watery.Stir-frying sharp peppers will make the meat more spicy, and No moisture.

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