How to make twice-cooked pork with green pepper
Recently, food topics have become increasingly popular on social media, especially how to prepare home-cooked dishes. Twice-cooked pork with green pepper is a classic Sichuan dish. It is spicy, delicious, fat but not greasy, and has become a frequent guest on many family tables. This article will introduce in detail the preparation method of twice-cooked pork with green pepper, and attach structured data to help you easily master this delicious dish.
1. Preparation of ingredients for twice-cooked pork with green pepper
Making green pepper twice-cooked pork requires the following ingredients:
| Ingredient name | Dosage | Remarks |
|---|---|---|
| pork belly | 300g | Choose the fat and thin parts |
| green pepper | 2 | The spiciness can be adjusted according to taste |
| minced garlic | Appropriate amount | For Titian |
| ginger slices | 3 slices | For removing fishy smell |
| Doubanjiang | 1 spoon | It is recommended to use Pixian Doubanjiang |
| light soy sauce | 1 spoon | for seasoning |
| cooking wine | 1 spoon | For removing fishy smell |
| white sugar | A little | For freshness |
2. Preparation steps of green pepper twice-cooked pork
1.Processing pork belly: Wash the pork belly, put it into a pot, add ginger slices and cooking wine, cook until cooked, take it out, let it cool, then cut into thin slices and set aside.
2.Prepare green peppers: Wash and remove the seeds from the green peppers, cut into chunks or strips, adjust the shape according to personal preference.
3.Stir-fried twice-cooked pork: Heat the pan with cold oil, add the sliced pork belly, and stir-fry over low heat until the meat slices are slightly curled and the fat seeps out. Add bean paste and stir-fry until red oil is produced, then add minced garlic and stir-fry until fragrant.
4.Add green pepper: Pour the green pepper into the pot, stir-fry quickly over high heat until raw, add light soy sauce and a little sugar to taste, stir-fry evenly and serve.
3. Tips for twice-cooked pork with green pepper
1.Choice of pork belly: It is recommended to choose pork belly with a moderate fat-to-lean ratio, so that the stir-fried twice-cooked pork tastes better.
2.Fire control: When stir-frying pork belly, use low heat to avoid over-cooking the meat slices; when stir-frying green peppers, stir-fry them quickly over high heat to maintain the crisp and tender texture of the green peppers.
3.Seasoning Tips: Doubanjiang itself has a salty taste. The amount of light soy sauce can be adjusted according to personal taste to avoid being too salty.
4. Nutritional value of twice-cooked pork with green pepper
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| protein | 15g | Provides the amino acids needed by the human body |
| fat | 20g | Moderate intake helps replenish energy |
| Vitamin C | 30 mg | Enhance immunity |
| dietary fiber | 2 grams | Promote digestion |
5. Related topics of recent hot topics
Recently, discussions about "quick home-cooked recipes" and "classic Sichuan recipes" have been very popular on social media. Twice-cooked pork with green pepper is a simple, easy-to-learn and delicious home-cooked dish that just meets current users’ needs for quick and healthy meals. Many food bloggers also shared their own improved versions, such as adding side dishes such as fungus or dried tofu, which enriched the taste and nutrition of the dish.
I hope that through the introduction in this article, you can easily master the recipe of twice-cooked pork with green pepper and bring a delicious dish to your family!
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