Green Pepper Twice-Cooked Meat
" " is a Sichuan dish, a favorite of Sichuan people. It's not just a dish; it represents something special. It is a classic, everyday dish that evokes feelings and memories. This recipe introduces a classic version of " " called " " (Green Pepper Stir-fried Pork). Green Pepper Stir-fried Pork This version of " " can be made with different ingredients, but some classic variations include:
Green bell peppers,
Garlic chives,(tiao pi - thin, soft dough), and Green Pepper Stir-fried Pork.Ingredients: Pork belly
Green bell peppers,
Ginger, Garlic,Star anise, Olive oil,Doubanjiang (fermented bean paste),，Soy sauce.，Method: 1. Heat a pot, add pork belly and star anise, and ginger. Cook until the pork is about 80% cooked. 2. Chop the green bell peppers into small pieces. Chop the garlic and ginger separately. Rinse the cooked pork with cold water to remove blood and foam, and then slice it.
3. Heat a dry wok. Add the pork slices and sauté over low heat until fragrant. Remove the pork and wash the wok. Add a little olive oil to the wok and sauté the ginger slices.
4. Add 2 tablespoons of doubanjiang and a little water. Stir-fry until fragrant, then add the pork belly and stir-fry evenly. Finally, add the green bell peppers and cook until they change color and are tender before removing from heat.
Tips:This simple and light version of " " is suitable for all tastes. Authentic Green Pepper Stir-fried Pork
Making authentic " " is not difficult, but to make it taste authentic, you need to pay attention to some details.
Ingredients:
400g pork belly,
3 green bell peppers,
1 piece of ginger,
1 large piece of ginger,
2 bunches of scallions,
3 cloves of garlic,1 tablespoon of ( jiang - Sichuan fermented bean paste), 1 tablespoon of ( - Yongchun fermented bean curd),1/2 tablespoon of sweet bean sauce, 1/2 tablespoon of rice wine,1/2 teaspoon of sugar, 2 tablespoons of vegetable oil,
10 grains of Sichuan peppercorns.
Method:1. Boil water in a pot, add ginger and Sichuan peppercorns, add scallions and bring to a boil. Cook for a few minutes to infuse the aroma, then add the pork. Cook until 80% cooked. 2. Then, put the pork in the refrigerator for 3 minutes to cool quickly, and slice it thinly when the outside is cold and the inside is still hot.
3. Wash the green bell peppers, chop into pieces, and finely chop the fermented bean curd and doubanjiang. Mince the remaining ginger and garlic.
4. Heat a little oil in a wok. Add the pork slices and sauté until fragrant. Add a little rice wine and stir-fry. Push the pork to the side and add the doubanjiang and sweet bean sauce to stir-fry.
5. Then, add the ginger, garlic, and fermented bean curd and stir-fry. Add the green bell peppers and stir-fry until they are tender.
Tips:
Cooling and slicing the pork before slicing makes it easier to cut. You can also use a food processor to chop the pork.
The key to making " " is to cook the pork until 80% cooked, then stir-fry it. If you skip this step, it won't be authentic " ".Don't forget to add ginger and star anise when cooking. This will remove the fishy smell of the pork. Make sure your wok is hot before adding the pork. This will help to create a good sear on the pork.
Finally, add the sauce at the end. This will help to keep the pork from becoming tough.
The so-called "qing jiao huiguo rou" (stir-fried green bell pepper with pork) actually requires the same techniques as general stir-fried pork. The key is to cook the pork to 80% done, then stir-fry it. If you skip this step, it's not really "huiguo rou."When cooking, it's essential to add peppercorns and ginger slices to remove the fishy smell. When stir-frying the pork, you should pan-fry it until it's slightly dry and the fat starts to come out. Ideally, the pork should be able to curl up. Finally, prepare the sauce. It's best to have all the necessary ingredients at home, so that the finished dish can truly showcase its authentic flavor.
