twice-cooked pork
By LonzoMills
Ingredients: soy sauce,salt,garlic sprouts,cooking wine,onion,Jiang,sugar,oil,sweet sauce,Pi County bean paste
Recipe Recommendations
- garlic sprouts appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- sweet sauce appropriate amount
- Pi County bean paste appropriate amount
- onion a little
- Jiang a little
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
Steps for twice-cooked pork
1
Wash the pork belly. Pour water into the pan, add spring onion and ginger slices, pepper, and 2 tablespoons of cooking wine. After boiling, put the meat in and cook until the meat can be poked through with chopsticks, remove it and let cool. Cut into slices of meat 3 mm thick and 3 cm square.2
Heat the wok, add a little oil, stir-fry the pork slices until the slices are yellow and slightly rolled on the sides. If the meat is fat, you don't need to add oil.3
Pour out the pork belly or pile it on the edge of the pan. Pour the oil, add 10g of sweet flour paste, 10g of Pi County bean paste, 1/2 tablespoon of soy sauce, and 1/4 teaspoon of sugar, stir-fry until fragrant.4
Put the pork belly slices and the chopped garlic sprouts into the pan and stir-fry until the garlic sprouts are cooked. If you use garlic moss, add the garlic moss and fry it until the ends are slightly shrunk, and then add pork belly slices.5
Just load the plate. If the taste is not too strong, you don't need to add salt to this dish. When you like spicy fried sauce, you can add some dried peppers or add hot sauce directly.