One product of twice-cooked pork
Ordinary ingredients and simple seasonings, as long as they are properly matched, will create extraordinary delicacy. Although this is not the best twin-cooked pork, it is definitely a first-grade twin-cooked pork in my heart: dry and fragrant pork belly, served with sharp peppers, bean drums, and green garlic. This taste really makes me very fond of it.
Recipe Recommendations
- pork belly 1 block
- green pepper of 2
- red pepper one
- green garlic 1 piece
- ginger appropriate amount
- garlic cloves appropriate amount
- salt 1 teaspoon
- cooking wine 1 tablespoon
- soy sauce 1/2 spoon
- oyster sauce a little
- medium spice
- fried
- half an hour
- ordinary
Steps for One product of twice-cooked pork
1
Main material map: pork belly, pepper, green garlic.
2
Boil appropriate amount of water in a small pot, add the washed pork belly, cook for about 5 minutes, and then remove.
3
Cut the cooked pork belly into small pieces.
4
Cut the green and red pepper into small circles with an oblique knife, slice the ginger, and beat the garlic cloves into pieces.
5
Heat the non-stick pan to medium heat and place the pork belly slices on a flat surface.
6
Turn the dough frequently and fry until the pork belly is oily and golden in color. Serve for later use.
7
Pour out the excess oil in the pan, and stir-fry the ginger and garlic cloves until fragrant.
8
Add 1 tablespoon of Guxiang spicy sauce and stir-fry until fragrant, then turn on high heat.
9
Pour in the pork belly and stir fry a few times, then add in the cooking wine and soy sauce, and stir fry evenly.
10
Add the chopped peppers.
11
Add 1 teaspoon of salt and a little oyster sauce, stir fry for a while.
12
Add the chopped green garlic and stir fry for about 30 seconds.