Twice-cooked pork with garlic sprouts
By BartCollier
I can eat a few pots of garlic sprouts I raised some time ago. Last time, I stir-fried garlic sprouts with scrambled eggs. Today, I suddenly want to eat twice-cooked pork. The stir-fried garlic sprouts have a different flavor than garlic sprouts. It's super for rice!
Recipe Recommendations
- garlic sprouts 200 grams
- Pi County bean paste 10 grams
- cooking wine appropriate amount
- millet pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Twice-cooked pork with garlic sprouts
1
Preparation ingredients: pork belly, garlic sprouts, Pi County bean paste, millet pepper, green onion, ginger.
2
Wash the pork belly, place it in the pan with cold water, cook it over medium heat until 80% done, then remove it and let it cool.
3
Allow the pork belly to cool and cut into thin slices. Wash the green garlic and cut into sections. Cut the green onions into sections. Slice the ginger, and cut the millet peppers into circles.
4
Put the oil in the pan and heat it up, add the green onions and ginger slices.
5
Then add the Pi County bean paste and stir-fry over medium to produce red oil.
6
Then add the pork belly slices and stir-fry.
7
After seeing the pork belly slices curling out the oil, pour out the oil.
8
Add millet peppers and continue to stir fry.
9
Add the garlic sprouts, stir fry well, and serve.Twice-cooked pork with garlic sprouts Make Tips
1. After the pork belly is cooked, it must be allowed to cool before cutting it, otherwise it will be easy to chop;2. I like the stir-fried dry pork, so stir-fry it for a long time. If I like a softer one, stir-fry it less for a while;3. Garlic sprouts are easier to cook, so turn off the heat after adding and stirring slightly.