Rice cake twice-cooked pork
By AudreyHarris
Ingredients: salt,rice cake,shallots,cooking wine,soy sauce,garlic,green onions,pepper,ginger,geranyl,Pi County Douban
Recipe Recommendations
Steps for Rice cake twice-cooked pork
1
Put water in the pan and bring to a boil, add the rice cakes to boil, remove them after they are soft, and place them in one piece on a flat plate.
2
Remove the frozen pork belly and cut it into thin slices when the outside is not hot. (Try to be as thin as possible)
3
Heat the pan and add less oil, add the cut pork belly and fry until the oil comes out.
4
Add chopped ginger slices, garlic, red pepper and Pi County bean paste.
5
Stir fry for 1-2 minutes until the oil turns red.
6
Add the soft rice cake and stir fry well.
7
Add the chives and stir fry, and finally add a little light soy sauce to color.Rice cake twice-cooked pork Make Tips
1. Heat the wok for a moment over dry heat; wipe the wok with the skin of raw skin-on pork belly until the skin turns brown and yellow; 2. Add water to a pot (enough to submerge the meat), add bay leaves, Sichuan peppercorns, sections of green onion, and 20g of ginger cut into chunks; bring to a boil and wait for the aroma to release, then put the skin-on pork belly into the water and cook until it is about 60% done (when a chopstick can be inserted into the meat reaching the fatty part), remove and place in the freezer for about 10 minutes to cool down (to make cutting easier); 3. Cut red chili peppers diagonally into rings, slice 10g of ginger, dice 10g of garlic, and cut green onions into sections 6-7cm long for later use.