yami_featured_image

[Xiuyang Kitchen] Twice-cooked Pork with Green Peppers

Another masterpiece of Sichuan cuisine——Twice-cooked pork!

Why is it called Double Pot Pork? Popular science, because the meat has to be re-cooked once, so it is called re-cooked meat!


The finished product is as follows👇



Prepare green peppers, add more if you like spicy, and less if you don't like it



Zanthoxylum, minced ginger, Pixian bean paste, Yongchuan tempeh.


Chopped peppers, cooked pork belly, sliced.


Overbought pork belly, cook and cut it at one time, divide it into small bags, freeze it in the freezer, and take a small packet out and melt it in advance every time you need it.

span> 👇 is thawed.


I'll have a tutorial next time I cook meat.







Pour oil in a hot pan, add Sichuan peppercorns, ginger, and Pixian bean paste to sauté until fragrant.





Pour in the sliced meat and stir fry! Fried!



Pour in the green peppers, stir-fry until the green peppers are soft, and you're done.

Take a taste of the salt before you put it in the pot. If there is no salt, sprinkle some salt and fry it. Because the bean paste has a salty taste!



                           ;                 Advanced🐑< /span>Chef 8.1.18

translate Show Original
yami_featured_image

【秀羊厨房】青椒回锅肉

川菜的又一代表作——回锅肉！

为啥叫回锅肉呢？科普一下，因为肉要回一次锅，所以叫回锅肉！


成品如下👇



准备青椒，喜欢辣的多放点，不喜欢辣的少放点



花椒，姜末，郫县豆瓣酱，永川豆豉。


切好的辣椒，煮好的五花肉，切片。


五花肉中超买，一次性煮好切好，用小袋分装好，冻到冷冻室，每次需要的时候取一小包出来提前化开就好，👇是解冻好的。


下次我煮肉肉的时候再出一个教程。







热锅倒油，油热后放入花椒，姜，郫县豆瓣酱爆香。





倒入肉片，煸香！炒熟！



倒入青椒，一直翻炒，把青椒煸软，就好啦。

起锅前尝一尝有盐就不放了，没盐就撒点盐炒一炒。因为豆瓣酱有盐味哦！



                                           进阶的🐑小厨 8.1.18