Bell pepperScallion whitesIngredients for twice-cooked pork:Pork belly1 large piece, half a spoon of sweet bean paste, two spoons of Pixiandoubanjiang,ten or so Sichuan peppercorns,soy sauce1 spoon, half a spoon of rice wine,sugar1 teaspoon,MSG1 teaspoon, freshgingerhalf a block, two cloves of garlic (single clove), two bell peppers, scallion whites (also calledgreen onions) three stalks,fermented black beanstwenty or so,How to make twice-cooked pork with pepper and scallions:1. Heat a large pot over fire.

2. Place the fresh pork belly in the hot pot until the skin is slightly charred, then transfer it into cold water and clean after removing it.

3. In another pot, add water, put the cleaned pork belly, dried chili peppers, and ginger slices, and boil on high heat for about 25 minutes. The meat should be pierced easily with a toothpick but still firm when done cooking.4. Let the pork cool down, then slice it thinly, cut the bell peppers into small cubes, break the scallion whites by hand and cut them diagonally, slice the ginger, and chop the garlic.5. Heat oil in a pot until eight-tenths heated, then fry the cooked pork belly slices over medium heat until they turn slightly brown, extract some of their rendered fat, add ginger and garlic slices and Sichuan peppercorns, continue cooking for a while before adding Pixian doubanjiang, sweet bean paste, sugar, soy sauce, rice wine, stir-fry together.

6. Add the bell peppers, cook until they start to wrinkle, then add some fermented black beans, sprinkle in scallion whites, and season with MSG.7. Stir-fry quickly over high heat for a few more times before serving and plating up.Slice the Chinese ginger into pieces, boil over high heat for about 25 minutes, then remove the meat and let it cool down.）

Cool theBoiled pork bellySlice the cooled pork belly thinly, cut the green bell pepper into small cubes, smash the garlic sprouts and slice them diagonally, slice the ginger, and chop the garlic.How to make it delicious

4. Heat oil in a wok until eight-tenths hot, then cook the pre-cooked pork belly slices over medium heat until they change color, remove the excess fat, then add the ginger and garlic along with Sichuan peppercorns,Stir-fryAfter a while, add the Doubanjiang, sweet soy sauce, sugar, soy sauce, and cooking wine, stir-fry evenly together, then add the green bell pepper, cook until it wrinkles on the surface, add some fermented broad bean paste, sprinkle with garlic sprout segments, season with chicken essence, and quickly stir-fry before serving.

Home-style dishRecipe