As the name suggests, double cooked meat means that the meat is cooked again. It is a very famous Sichuan dish, which can be cooked by every family in Sichuan. It is characterized by fat but not greasy, bright and attractive color, and can be served with rice or wine. It has a long aftertaste.
200g pork hind leg
Five green peppers
A little salt
Proper amount of soy sauce
2 tsp bean paste
A little MSG
60g edible oil
Appropriate amount of chopped ginger
12 Chinese prickly ash
Step 1Prepare the seasoning.
Step 2Pour cold water into the pot, add small pieces of ginger, a few pepper, salt to remove the fishy smell. After the water boils, continue to cook over medium heat until it is well done. You can insert it with chopsticks and take it out.
Step 3Slice the cooked meat.
Step 4Cut green pepper into pieces.
Step 5Pot live oil, oil hot pepper, ginger, meat stir fry.
Step 6After the fat part shrinks, stir fry it with bean paste.
Step 7After frying out the flavor, continue to fry the green pepper, and put the flavor on the hardcover plate.
Step 8Finished product drawing