When it comes to twice-cooked pork, I personally think it's more spicy and better for the rice. However, I have no choice. Who asked my family to have a little girl who loves to eat meat but cannot eat spicy food at all?
Everything should come first to her taste!
So there was this soy bean twice-cooked pork that tasted good.
Simply stir-fry garlic sprouts, meat and fermented beans, and the taste is actually very good. Very underground meal.
Does the meat look fat? However, it doesn't feel greasy at all! That little fat girl who loves meat in my family really ate a lot! I am afraid that she will be injured by meat just like when I was a child. Maybe how can I stop her!
Twice-cooked pork with soy sauce
By VanceGreen
Recipe Recommendations
- garlic sprouts appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- shisanxiang appropriate amount
- douchi appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Twice-cooked pork with soy sauce
1
Put cold water in the pan, clean the front leg meat and add it in the appropriate amount of water to cover the meat.
2
Add star anise and cinnamon.
3
Add dried peppers and pepper.
4
Add the spring onion and sliced ginger.
5
Pour in appropriate amount of cooking wine, boil, turn to medium heat, and simmer for about half an hour.
6
Add appropriate amount of salt, simmer over low heat for ten minutes, remove the meat pieces and air until they are not too hot.
7
Cut the cooked meat into large slices.
8
Pick and wash the garlic sprouts and cut them into sections with an oblique knife.
9
Put a small amount of oil in a wok, add ginger and garlic slices and saute until fragrant.
10
Add the chopped meat slices and stir-fry until oil is reached.
11
Add appropriate amount of fermented soybeans and stir well.
12
Add garlic sprouts and stir fry until they are raw. Add a small amount of salt to taste and serve.Twice-cooked pork with soy sauce Make Tips
1. Because salt is put in the process of cooking meat, and the fermented bean itself is relatively salty, the final step should be to decide whether to add more salt based on specific needs.