{"id":14178,"date":"2018-06-11T20:01:08","date_gmt":"2018-06-11T12:01:08","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=14178"},"modified":"2024-09-06T16:24:29","modified_gmt":"2024-09-06T08:24:29","slug":"pork-stir-fry-with-black-bean-sauce","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/pork-stir-fry-with-black-bean-sauce\/","title":{"rendered":"Pork Stir Fry with Black Bean Sauce"},"content":{"rendered":"\n

Easy tender pork slices stir-fried with fermented black bean sauce.<\/p>\n\n\n\n

I am testing my own fermented black beans in recent days and the bad news is I have failed at the first batch. The beans are not completely fermented. Although I was quite frustrated by the result, still, I love fermented black bean sauce. In China, we get a very popular dish named \u201c\u76d0\u714e\u8089\u201dliterally means \u201csalt saut\u00e9ed pork\u201d, as a sister dish to twice cooked pork is extremely popular in Sichuan province. We use sliced pork ham and fry with peppers. That one is dry and chewy with the method of dry-frying or dry saut\u00e9ing (\u5e72\u714e).<\/p>\n\n\n

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\"Pork<\/figure><\/div>\n\n\n

This is another new option for those who do not like fat meat. Instead, pork butt or pork tenderloin can be used. With a juice marinating and the help of the starch shell, your pork can be tender and full of flavor.<\/p>\n\n\n

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\"Pork<\/figure><\/div>\n\n\n

Cook’s Note<\/h3>\n\n\n\n

To make the pork tender, we have two important steps.<\/p>\n\n\n\n

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  1. Add enough liquid to make the pork slices juicy themselves. So grasping (or messaging mixing) is the key step. We need to make the liquid completely absorbed.<\/li>\n\n\n\n
  2. Use cornstarch to form a protecting shell to prevent pork slices from loosing the liquid.<\/li>\n<\/ol>\n\n\n\n

    Ingredients<\/h3>\n\n\n\n