Double-cooked pork covered with butterfly noodles
By GriffinCole
Ingredients: bean paste,salt,butterfly face,carrots,pork belly,water,oil,sweet sauce,green pepper
Recipe Recommendations
- butterfly face 100g
- pork belly 80g
- carrots 50g
- green pepper one
- sweet sauce 1 tablespoon
- bean paste 2 tablespoons
- water appropriate amount
- salt appropriate amount
- oil appropriate amount
Steps for Double-cooked pork covered with butterfly noodles
1
Slice the carrots, mustard stalks, green peppers, and slice the pork belly.
2
Blanch the chopped carrot and mustard stalks to white and set aside.3
Boil water in the pan, add the butterfly noodles until they boil, pick up, and place them in a basin filled with cold water.
4
Put no oil in the pan over low heat. Put the pork belly into the pan and stir-fry the oil. This is done so that the pork belly will not be greasy.
5
The pork belly will be stir-fried to produce a lot of oil. When the pork belly appears golden around it, you can take it out for later use.
6
Heat the lard in the pan, stir fry the butterfly noodles, add a little salt to taste. (The butterfly noodles fried with lard have a pork aroma and do not waste oil)
7
Stir fry twice and serve.
8
Then stir-fry the pork, heat the oil in the pan, add the boiled vegetables and stir fry twice.
9
Add pork belly.
10
Add sweet flour paste, bean paste, and boil water until a thick sauce shape. Turn off the heat.
11
Pour the twice-cooked pork on the butterfly noodles and you're done!
12
I had a sudden idea and had the urge to eat this way ~ It tastes very good, I said with a lot of appetite.