twice-cooked pork
By ShanelWelch
Ingredients: salt,onion,carrots,pork belly,MSG,white sugar,cooking wine,soy sauce,Jiang,octagonal,soy sauce,pepper,oyster sauce
Recipe Recommendations
- pork belly appropriate amount
- carrots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for twice-cooked pork
1
Preparation of ingredients: Cut onions, ginger and carrots (cooked semi-cooked in advance) separately for later use! A little pepper and star anise.
2
Wash the pork belly, put it into the pot, add cooking wine and a little fragrant leaf star anise ginger and cook it semi-cooked. Don't forget to skim off the floating foam halfway. After the cooked pork belly, quickly put it in cold water and soak for a while, which will make the meat more tender.
3
Cut pork belly into slices for later use!
4
Oil the pan, add onions, ginger and pepper, and fry until fragrant.
5
Slap aside the ingredients until fragrant, add a little cooking wine to the meat and continue to stir.
6
Add watercress and stir fry evenly. Add a little soy sauce and soy sauce again. Stir fry for a while. Add the previously cooked carrots and continue to stir fry for more than ten seconds. Add MSG!