Home-style stir-fried meat

Author: Modern Chinese Popular Cuisine Series Editorial Team
Publisher:
Publish Date: 2006-08-01
Features: Twice-Cooked Pork
Ingredients:
- Pork belly 300g
- Sharp chili peppers 50g
Seasonings:
- Pixian bean paste 20g
- Sichuan peppercorns and star anise 3g each
- A small piece of cinnamon
- Cooking wine 20g
- Soy sauce 15g
- Sugar 10g
- Ginger 5g
Instructions:
① Boil a whole piece of meat in water, add ginger, Sichuan peppercorns, star anise, cinnamon, and cooking wine. Bring to a boil, skim off the foam, and simmer over low heat until a chopstick can just insert into the meat. Turn off the heat, let it soak for 5 minutes, then remove.
② Remove the stem and seeds from the chili peppers, wash them, and cut into pieces. Slice the cooked meat into large thin pieces.
③ Heat a wok over medium heat, add a little oil, and stir-fry the white meat. When the fat becomes curled and translucent, remove the meat.
④ In the same wok, add a bit of oil, stir-fry the Pixian bean paste until red oil is released. Add the chili peppers and cooked meat slices, along with soy sauce and sugar, and stir-fry together. The chili peppers should soften slightly before serving.
Stir-frying Tips:
- Do not add salt when stir-frying this dish, as the bean paste is already salty enough.
- Wait for the cooked meat to cool slightly before slicing to avoid burning your hands and to achieve thinner slices.
- The meat must be stir-fried until the fat renders to be fragrant.
P20