in

Do not worry about the green and red ➕ hot-cooked pork with hot pepper and fungus share

Tender green and red, don’t worry about it➕ hot pepper and fungus twice-cooked pork

Need ingredients

    • Pork belly
    • 150g
    • Hot pepper
    • 4 pcs
    • Dried fungus
    • A handful
    • Pepper
    • a little
    • garlic
    • Three petals
    • very light blue
    • A short paragraph
    • ginger
    • a small piece
    • Cooking wine
    • a little
    • Cooking oil
    • a little
    • Pixian Doubanjiang
    • Two spoons
    • Sugar
    • Half a teaspoon
    • soy sauce
    • a little
    • salt
    • a little

Practice steps

1.

All ingredients: 150g pork belly, 4 sharp peppers, a small handful of dried fungus soaked in warm water, a small amount of Dahongpao pepper, three cloves of garlic, a small piece of ginger, a small piece of green onion, three dried peppers

Do not worry about the tender green and red ➕ sharp pepper fungus twice-cooked pork, all ingredients: pork belly 150g, 4 sharp peppers, a small handful of dried fungus soaked in warm water, a little Dahongpao pepper, three cloves of garlic, a small piece of ginger, a small piece of green onion, Three dried chilies

2.

Cut off the dirt on the surface of the pork belly, clean it, put it in a pot, add a proper amount of water, add a few peppers with green onion, white ginger, and turn on the heat.

Tender green and red, do not worry about ➕ sharp pepper fungus twice-cooked pork, streaky pork cut off the dirt on the surface of the meat, clean it, put in the pot with appropriate amount of water, add a few peppers with green onion and white ginger slices, turn on the fire

3.

Add a little cooking wine to boiling water

Tender green and red, don't worry about it➕ hot pepper and fungus twice-cooked meat, boil water and add a little cooking wine

4.

Cover with a medium-low heat and cook for about 10 minutes until the pork belly is mature, insert the chopsticks, and pull it out without blood leakage. Take out the pork belly and freeze it in the refrigerator, so it can be sliced ​​later.

Do not worry about the tender green and red ➕ Hot-cooked pork with hot pepper and fungus, cover with medium and low heat and cook for about 10 minutes until the pork belly is mature, insert the chopsticks, and pull it out without blood leakage. Take out the pork belly and freeze it in the refrigerator, so it can be sliced ​​later.

5.

Prepare the pork belly, and then process the vegetables. Peel the garlic, peel the ginger and wash it with scallion.Remove the stalks and seeds of the hot peppers and wash them. If you are afraid of hotness, remember to tear off the tendons of the hot peppers

Do not worry about the tender green and red ➕ hot-cooked pork with hot pepper fungus, prepare the pork belly, and then process the vegetables. Peel the garlic, peel the ginger and wash the scallion.Remove the stalks and seeds of the hot peppers and wash them. If you are afraid of hotness, remember to tear off the tendons of the hot peppers.

6.

Slice garlic, cut two slices of ginger, cut into sections with an oblique knife

Tender green and red, don’t worry about it➕ hot-cooked pork with chili pepper fungus, garlic slices, two ginger slices, scallion white diagonal knife cut into sections

7.

Cut peppers into small pieces

Tender green and red, don’t worry about it➕ sharp pepper and fungus twice-cooked pork, sharp pepper cut into small pieces

8.

Soak the fungus and rub it under running water

Do not worry about the green and red ➕ hot pepper fungus twice-cooked meat, soaked fungus, rubbed and washed under running water

9.

Black fungus torn into small flowers by hand

Do not worry about the tender green and red ➕ hot pepper fungus twice-cooked meat, black fungus torn into small flowers by hand

10.

Take out the pork belly that has been frozen for ten minutes

Tender green and red, don't worry about it➕ hot-cooked pork with hot pepper fungus, take out the pork belly that has been frozen for ten minutes

11.

Cut the pork belly into thin slices about one millimeter

Tender green and red, don’t worry about it➕ hot-cooked pork with pepper fungus, pork belly cut into slices about one millimeter

12.

Two spoons of Pixian bean paste, which is indispensable for twice-cooked pork

Tender green and red, don’t worry about it➕Hot pepper and fungus twice-cooked pork, Pixian bean paste, which is indispensable for twice-cooked pork, come two spoons

13.

All the ingredients are ready, let’s start cooking

Green and red, don’t worry about ➕ hot-cooked pork with hot pepper fungus, all the ingredients are ready, let’s start cooking

14.

Heat the pan with a little cooking oil, after moistening the pan, add pork belly slices

Tender green and red, don’t worry about it ➕Hot pepper and fungus twice-cooked pork, add a little cooking oil to the hot pot, add pork belly slices after moistening the pot

15.

Stir out the fat on a low heat until the meat slices are slightly curled, pick out the meat slices, and the excess fat can be contained.

Do not worry about the tender green and red ➕The hot pepper fungus twice cooks the meat, and stirs out the fat on a low heat. When the meat slices are slightly curled, pick out the meat slices, and the excess fat can be contained.

16.

Save the base oil, add Chinese pepper, stir fragrant on a low heat and remove the pendant

Don't worry about the green and red ➕The hot pepper fungus is hot-boiled, save the bottom oil, add the pepper, stir fragrant on a low heat and remove the pendant

17.

Add green onion and white garlic slices and ginger slices, and Achen also added a little chopped dried chili

Tender green and red, don’t worry about it➕ hot-cooked pork with chili pepper fungus, add green onion, white garlic and ginger slices, and Achen also added a little chopped dried chili

18.

Stir fragrant, add Pixian bean paste, stir in low heat for red oil

Tender green and red, don’t worry about it ➕Spicy pepper fungus twice-cooked pork, stir fragrant, add Pixian bean paste, stir under low heat for red oil

19.

Join fungus

Green and red, don't worry about it➕ hot pepper fungus twice cooked meat, add fungus

20.

Add pork belly slices, drizzle a little bit of the broth that was just cooked, and stir-fry for a minute on medium heat

Tender green and red, don’t worry about it ➕Spicy pepper and fungus twice-cooked pork, add pork belly slices, drizzle a little bit of the broth of the meat just cooked, stir fry for a minute on medium heat

21.

Add half a tablespoon of sugar and stir fry evenly to increase freshness

Tender green and red, don’t worry about it ➕ hot-cooked pork with pepper fungus, add half a spoon of sugar and stir-fry evenly, and fresh

22.

Add the green pepper and stir fry for a minute

Green and red, don’t worry about it ➕ hot-cooked pork with hot pepper and fungus, add green pepper pieces, and stir-fry for one minute

23.

Add a little soy sauce and stir fry evenly

Tender green and red, don’t worry about it➕ hot-cooked pork with hot pepper and fungus, add a little soy sauce and stir-fry evenly

24.

Taste the saltiness, the Pixian bean paste light soy sauce is relatively salty, if it still feels light, you can add a little salt, stir-fry evenly, and you can get it out of the pot.

Don’t worry about the tender green and red ➕The hot-cooked pork with hot pepper fungus, taste the saltiness, the Pixian bean paste light soy sauce is more salty, if it still feels light, you can add a little salt, stir evenly, and you can get it out of the pot.

25.

Finished product

Green and red, don't worry about it➕ hot-cooked pork with hot pepper and fungus, finished product

26.

Finished product

Green and red, don't worry about it➕ hot-cooked pork with hot pepper and fungus, finished product

27.

Since garlic sprouts are not available now, green peppers are used instead. Other methods are similar to traditional twice-cooked pork. The sliced ​​meat is fragrant but not greasy, and the green pepper fungus is added to provide more comprehensive nutrition. It is a very enjoyable meal. Like babies, come and try it too😄

Don't worry about the tender green and red ➕Hot pepper and fungus twice-cooked pork, because you can't buy garlic sprouts now, so use green pepper instead. Other methods are similar to traditional twice-cooked pork. The sliced ​​meat is fragrant but not greasy, and the green pepper fungus is added to provide more comprehensive nutrition. It is a very enjoyable meal. Like babies, come and try it too😄

Tips

  • Stir-fry the pork belly first to get too much oil to avoid the pork slices being too greasy.
  • There are no garlic sprouts this season. You can choose your favorite side dishes, cucumbers, potatoes, onions, cabbage, carrots…all you can.
  • The benefits of eating pork belly
  • 1. Nourish the kidney and nourish blood
  • Pork belly is sweet and salty, with a flat nature, enters the spleen, stomach and kidney meridian; nourishes yin and moisturizes dryness, nourishes the kidney and nourishes blood;
  • Second, moisturize
  • Pork belly soup can quickly replenish irritability, dry cough, constipation and dystocia caused by lack of body fluid.
  • Three, supplement protein
  • Pork belly provides high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine ​​to promote iron absorption, which can improve iron deficiency anemia;
  • Four, beauty and skin
  • Pork belly can treat fever and body fluid, postpartum blood deficiency, diminish thirst and leanness, constipation, tonic deficiency, kidney deficiency, moisturizing dryness, nourishing liver yin, dry cough, moisturizing skin, nourishing yin, diuresis and quenching thirst;
  • Inapplicable people
  • Those with damp heat and phlegm stagnation should be taken with caution; those with obesity and high blood lipids should not eat more.
  • 16.

    Save the base oil, add Chinese pepper, stir fragrant on a low heat and remove the pendant

    Don't worry about the green and red ➕The hot pepper fungus is hot-boiled, save the bottom oil, add the pepper, stir fragrant on a low heat and remove the pendant

    What do you think?