twice-cooked pork
By UnaKlein
My family loves twice-cooked pork. My husband always says that my fried meat is better than those in Sichuan restaurants. Hehe, I think too. This pork is oil, so I can only love it more!
Recipe Recommendations
- pork belly 300 grams
- green pepper 2 branches
- garlic sprouts 4 pieces
- carrots a little
- salt appropriate amount
- sugar appropriate amount
- Pi County Douban appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for twice-cooked pork
1
Only the pork belly bought in the supermarket is the best. It is fat and lean and beautiful! There are no garlic sprouts this season, so I have to omit them, but I think it will be delicious with garlic sprouts!
2
Put the pork belly in the pan and cook for about 10 minutes. It is best to put a few pepper grains in the pan and cook with it. It tastes good.
3
Cut the green peppers into diamond-shaped pieces, and slice the carrots for later use. Carrots are just for decoration and can be omitted.
4
Cut the dried pork belly into thin slices for later use.
5
Put a little oil in the pan, make sure it is a little. Add the green onion segments, stir fry the shredded ginger until fragrant, then add the pork belly slices and stir-fry. When the meat is stir-fried, it is slightly curled, and when the fat is thorough, add the Dandan Pi County Watercress and stir-fry well.
6
Then add green pepper slices and carrot slices and stir fry. Finally add salt and sugar, stir fry well and serve on a plate.