How to make delicious twice-cooked pork with green pepper

Twice-cooked pork is a type of Sichuan cuisine. The method of making hot pot meat requires selecting fresh pork belly, and then cooking it again after boiling it in a pot, so it is called twice-cooked pork. You can add green garlic, onions or green peppers when making twice-cooked pork. Any combination of ingredients is acceptable. To make it delicious, you need to understand the tips of making twice-cooked pork.

Method 1

1. Cut the pepper into small pieces.

2. Cut the meat into slices. Heat the pan without adding oil, put the meat slices in and fry on low heat until both sides are golden brown.

3. The oil from frying the pork is enough for this dish. Fry the pork until both sides turn golden brown before adding the chopped ginger and garlic, otherwise it will burn easily.

4. Then pour in the green pepper. Just add soy sauce, sugar, salt, Pixian bean paste or Puning bean paste.

Method 2

Ingredients: pork (streaky pork), green pepper, watercress, sugar, and ginger.

1. Pour water into the pot, add pork and ginger and cook until the meat is fragrant. Then you can scoop it out and let it cool when you poke a chopstick in it.

2. Wash the green pepper and cut it into oblique strips. Slice the pork for later use.

3. Add the meat slices and stir-fry over high heat until the oil is reduced. Add the bean curd and continue stir-frying until it is colored. Add the green pepper.

4. Stir-fry the green pepper until cooked, add sugar for seasoning, stir-fry briefly, turn off the heat and serve.

Nutrition

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ​​which promotes iron absorption, which can improve iron deficiency anemia.