Twice-cooked pork with garlic sprouts
The meat slices are gorgeous in color, mixed with the fragrance of garlic sprouts. The spicy and fragrant taste will echo in your mouth after eating them. The delicious and slightly spicy slices are not greasy, so that you can still serve a big bowl of rice and devour it like no one else is around.
Recipe Recommendations
- plum meat 300 grams
- garlic sprouts 100 grams
- Pi County bean paste 1 tablespoon
- Laoganma soy sauce 1 teaspoon
- soy sauce 1 tablespoon
- cooking wine 1 teaspoon
- salt 1/2 teaspoon
- chicken essence 1/2 teaspoon
- white sugar 1/2 teaspoon
- pepper 10 teeth
- green onions 1 segment
- Jiang 3 tablets
- oil 1 tablespoon
Steps for Twice-cooked pork with garlic sprouts
1
Put two slices of ginger and onion in the pan, pour in water and bring to a boil.
2
Add the plum meat and cook until it is tender.
3
Soak the cooked meat in cold water to cool.
4
Wash garlic sprouts and cut into sections.
5
Cut the cooked meat into thin slices and put it into the meat soup to smooth.
6
Dry the smooth meat slices to dry.
7
Pour appropriate amount of oil into the pan, add pepper and pepper Pi County bean paste and black bean paste.
8
Stir fry until fragrant over low heat until fragrant, and stir fry into red oil.
9
Pour in the meat slices and stir fry.
10
Pour in the cooking wine.
11
Pour in the light soy sauce and stir fry until colored.
12
Add white sugar, salt and chicken essence and stir fry.
13
Add the garlic sprouts and stir fry until they are broken, remove and serve on a plate.Twice-cooked pork with garlic sprouts Make Tips
1 This dish is best fried with fat and lean pork belly, but my husband doesn't eat fat meat, so I used plum blossom meat. 2 The time to cook the meat must be well controlled. Half of it, use bamboo chopsticks to insert it, so it can be inserted without any blood. It's fine to overflow.