Twice-cooked pork with garlic sprouts
By WardWehner
In our hometown, there is a saying that we should eat garlic sprouts in spring. It is said that they have many benefits. In fact, I don't know exactly which ones are delicious, but I think we should say that spring garlic sprouts are considered seasonal vegetables and will definitely taste delicious. My husband likes to eat twice-cooked pork. Although the food I cooked in the past has never been to his liking, this time he thinks it's delicious.
Recipe Recommendations
- pork belly 1 block
- garlic sprouts 1 handful
- ginger appropriate amount
- cooking wine appropriate amount
- bean paste 1 scoop
- Homemade hot sauce half a teaspoon
- slightly spicy
- fried
- ten minutes
- simple
Steps for Twice-cooked pork with garlic sprouts
1
Wash the pork belly, put it in the pan and cook for 2-3 minutes, remove and drain. Slice the meat.
2
Cut the garlic sprouts into sections.
3
Put oil in the pan, add pork belly and stir-fry until oil.
4
Add shredded ginger, cooking wine, 1 spoonful of bean paste, and half a spoonful of homemade chili paste to the pan.
5
Stir fry evenly, add garlic sprouts and stir fry until soft, and serve.
6
It smells so good.