Crispy Box Twice-Cooked Pork

Crispy Box Twice-Cooked Pork

　　[Ingredients]

　　Main Ingredient: 250g pork leg meat

　　Accompaniments: 25g dried salted vegetables, 25g green peppers, 15g scallions, 1 onion, 1 white flour flatbread, 200g flour

　　Seasonings: 1g salt, 10g cooking wine, 5g soy sauce, 10g fermented black beans, 10g sweet bean paste, 5g sugar, 20g douban, 25g butter, 5g Sichuan peppercorns, 50g refined oil.

　　[Method]

　　1. Wash the pork leg meat (preferably second-cut pork), place in clean water with a small amount of ginger, scallions, and Sichuan peppercorns. Boil until 80% cooked, then remove, cool, and slice thinly against the grain into 0.2×4×7 cm slices. Set aside.

　　2. Wash the dried salted vegetables, green peppers, and scallions, and cut them into 1.2-inch lengths. Slice the onion into coarse strips. Cut the white flour flatbread into two layers, then dice into small diamond-shaped pieces. Deep-fry in hot oil until golden and crispy. Set aside.

　　3. Take 200g of flour, add an appropriate amount of yeast and water to make a dough. Let it rise for 180 minutes, then bake in the oven until the crust is golden. Remove, cut along the 1/5 mark, hollow out the center, and set aside.

　　4. Heat oil in a wok, add the sliced pork and stir-fry. Once the pork starts to release its fat and takes on a lampshade-like shape, add the douban, sweet bean paste, and fermented black beans. Continue stir-frying until the oil turns red, the aroma develops, and the pork is well-colored. Then add the prepared dried salted vegetables, green peppers, scallion slices, and flatbread pieces. Stir in soy sauce, MSG, and sugar. Once well-mixed, remove from heat, transfer to the crispy box, and serve on a plate.

　　[Features]

　　Bright red color, pork slices shaped like lampshades, crispy and fragrant flatbread, rich home-style flavor.