Chinese Food
Stir fried pork with black bean and pepper
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It's just Sunday break today. My husband helps me cook at home. I can take the opportunity to steal my laziness. Today, I want to eat twice cooked pork. My husband went to the supermarket and bought a piece of fresh hind leg meat which is fat, thin, six wide and three finger. Twice cooked pork is a traditional Sichuan dish. It can be made at home. However, my husband doesn't often cook this dish. I'll teach you how to draw gourd like this. It's delicious. It's a good dish for dinner. When making this dish, we often use cold water to cook meat. This is good for removing blood stains. But it's not the same to make the double cooked pork. You have to boil the pot under the water to seal the water inside. It's better to eat the whole dish. When frying, if rapeseed oil is used, it can match with meat slices for better effect. It has the reputation of being the first dish of Sichuan cuisine. When we talk about it, we unconsciously think of Sichuan cuisine. This is one of them. It tastes dry and fragrant. It's spicy and unique.
Cooking ingredients
Cooking Steps
Step1:Put it into a cold water pot. Cook until the streaky pork is ripe. Turn off the heat. Soak the streaky pork in the original soup until it is coole
Step2:Cool the hind leg meat thoroughly and remove the slice
Step3:Sliced scallion and ginge
Step4:Slice balsam pear obliquel
Step5:Sliced peppe
Step6:When the wok is hot, cut the hind leg meat directly without oil. Burst the hind leg meat out of oil and serve
Step7:Pour out the extra oil in the pot. Leave a little extra oil. Stir fry Pixian Douban sauce, dried Douchi, ginger and scallio
Step8:Stir fry the spiced peppers and stir fry the
Step9:Return the back leg meat to the wok. Stir evenl
Step10:Return the back leg meat to the wok. Stir evenl
Step11:Pour balsam pear slices into the pot and stir fry evenly. Mix salt as needed.
Cooking tips:1. Boil the hind leg meat in a boiling pot. Slice the original soup after it cools down. 2. The time of oil blasting depends on personal preference. If you like soft glutinous food, it will be shorter. If you like dry flavor, it will be longer. I'm more dry; 3. Both dried Douchi and raw soy sauce have salty taste. Whether you need to mix salt or not depends on the taste. There are skills in making delicious dishes.
