Twice-cooked pork with green pepper

Recipe Recommendations

• pork belly 400g
• green pepper of 4
• celery 1 tree
• garlic sprouts 4 trees
• garlic 2 cloves
• Jiang a
• Pi County bean paste a spoonful
• salt appropriate amount
• chicken essence appropriate amount

• slightly spicy
• fried
• ten minutes
• ordinary

Steps for Twice-cooked pork with green pepper

1

Wash the pork belly, pull out the fur and scrape it, put it in the pot, cook it, and cut it into thin slices.

2

Wash the green peppers and cut them into thick strips. Wash the ginger and shred it. Slap the garlic flat.

3

Wash the garlic sprouts and celery, pat the white parts of the garlic sprouts with a knife, and then cut into sections.

4

Put a little oil in the pan and stir-fry the shredded green peppers.

5

Raise the heat, stir-fry the green peppers and gently shovel them out of the pan.

6

Put a little oil in the pan and stir-fry the meat slices.

7

Put shredded ginger and garlic in and stir-fry together.

8

Stir the pork slices until they are oily. My husband likes the dry duty-cooked pork, stir-fry it to make it dry. Then shovel the meat aside, put a spoonful of bean paste into the oil and stir-fry the red oil, and then stir-fry the meat together well.

9

Put the garlic sprouts, celery strips and green peppers in and stir-fry. After frying, add a little salt and chicken essence to season and serve.

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