Twice-cooked pork with garlic flavor
By WillaMayert
Ingredients: douchi,soy sauce,garlic sprouts,pork belly,ginger slices,white sugar,cooking wine,onion,oil,dried chili,sweet sauce,Pi County Douban
Recipe Recommendations
- pork belly 1 block
- garlic sprouts 3 pieces
- sweet sauce 1 tablespoon
- douchi 1 scoop
- Pi County Douban 2 tablespoons
- onion a small section
- ginger slices 8 pieces
- dried chili of 6
- soy sauce 2 tablespoons
- white sugar 1 scoop
- cooking wine 2 tablespoons
- oil appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for Twice-cooked pork with garlic flavor
1
Prepare ingredients.
2
Prepare ingredients.
3
Wash the meat, put appropriate amount of water, ginger slices, spring onions, and pepper and anise into the pan. After boiling the water, add the meat and cook until just cooked.
4
After ten minutes, poke the meat with chopsticks. If you can poke it, pick it up and dry it.
5
Cut the meat into slices.
6
Heat a wok, add oil, add pork slices and stir-fry slightly.
7
Add bean paste, fermented bean paste, sweet flour paste, soy sauce, and sugar.
8
Finally, add the garlic sprouts, stir fry the dried peppers for a few times and serve out of the pan.
9
Remove from the pot and place on the plate.Twice-cooked pork with garlic flavor Make Tips
1: Select pork leg meat with fat and lean connected strips. When cooking the meat, it should be broken and the skin should be soft when cooked. It should not be too rotten. 2: Cooking time should be better until the chopsticks can be inserted from the skinned side, usually about 8 to 15 minutes. 3: When frying pork slices, you must heat the pan on high heat before you can start frying.