The memory of twice-cooked pork comes from the university, and the twice-cooked pork in the canteen was remembered first. My husband and I are both carnivores. How can we miss this classic meat dish (my husband has approved it as Niuniu's top1 delicacy)<br /> 1. Put green onion segments, 4 slices of ginger, 4 garlic cloves, and a little cooking wine with fragrant leaves. After boiling water, add the meat and cook until it is 80 ripe (you can poke through the meat with chopsticks), remove and cool.<br /> 2. Cut green pepper and garlic sprouts. Slice the meat. The meat slices should be thinner and even in thickness. <br />3. Heat the pan and put in oil, stir-fry the pork slices until slightly curled. Only when the meat slices are evenly distributed can they be stir-fried to the heat basically at the same time. <br />4. Remove the meat slices, and when the base oil in the pan is 60% hot, add the ratio of Pi County bean paste to bean paste of 2:1. Pour in the sauce and adjust to medium heat, stir-fry until the aroma of red oil and sauce is fragrant. Add the meat slices and stir fry evenly, then turn in the garlic sprouts and stir fry until it is broken.<br /> 5. Qiangqiang, it's time to go
