Twice-cooked pork with garlic sprouts
By PattieWaters
I really like garlic sprouts, so I made a twice-cooked pork with garlic sprouts. It seems that authentic Sichuan-style twice-cooked pork has a very particular process. I like it simple, so I made a simplified version of the twice-cooked pork with garlic sprouts. Because I don't like soy sauce, I even save on soy sauce. The fragrance of nature is the fragrance...
Recipe Recommendations
- twice-cooked pork 150 grams
- garlic sprouts 250 grams
- red pepper 1
- Jiang 1 tablet
Steps for Twice-cooked pork with garlic sprouts
1
Slice the cooled fried pork for later use. Those who like to eat meat can cut it a little thicker-it will have a taste.
2
Make up all the ingredients.
3
Shred the ginger, pat the garlic sprouts twice before cutting (the ones that are more fragrant after patting), and cut the red peppers obliquely with the blade.4
After heating the pot, add a little vegetable oil and stir fry the meat. It takes 2 minutes, because the meat is cooked and will not taste good when it is fried too long. Then add shredded ginger and red peppers in turn and stir-fry for a while. Add the garlic sprouts and add the garlic sprouts leaves. Stir it up for 1 minute.