Twice-cooked pork with garlic sprouts
By BlakeCollins
Ingredients: bean paste,chicken essence,salt,garlic,dried chili,mature vinegar,pepper oil,belly
Recipe Recommendations
- belly 300g
- garlic 200g
- dried chili of 6
- bean paste a spoonful
- pepper oil a little
- mature vinegar a little
- salt appropriate amount
- chicken essence a little
- slightly spicy
- fried
- ten minutes
- simple
Steps for Twice-cooked pork with garlic sprouts
1
Wash and cook the pork belly, pass it on with cold water, and then slice it. Remove the old stems from the garlic stalks and cut into sections for later use. Wash the dried peppers and break them in two paragraphs.
2
Put a little oil in the pan and stir-fry the pork slices to get the oil.
3
Put a spoonful of bean paste in the meat slices with burnt color and stir-fry the red oil to create the aroma.
4
Then put the garlic sprouts in and stir-fry. I like to eat the garlic sprouts that are soft, so stir-fry more. The skin of the garlic sprouts is wrinkled by the oil. Then add a spoonful of soy sauce, a little watch oil and a little vinegar, and a little salt and chicken essence, stir well and serve the pan.