Sauce fried twice-cooked pork
Ingredients: dried bean curd
Recipe Recommendations
- pork belly slices 150g
- pepper a
- dried bean curd 3 pieces
- Green and red pepper powder a little
- scallion half a
- Vegetable Zhixian appropriate amount
- sesame oil a little
- slightly spicy
- fried
- ten minutes
- simple
Steps for Sauce fried twice-cooked pork
1
Slice pork belly thin
2
Turn the pan to low heat without adding oil, spread the pork belly slices into the pan, and then drop a few drops of sesame oil to force out the lard
3
Fry one side and change to the other side before frying
4
Use a shovel to stir from time to time without sticking to the pan. Fry until the lean meat is golden and the fat is transparent. Use later, and leave the lard in the pan
5
Slice dried beans obliquely into slices, blanch them with boiling water
6
Sliced croissant pepper
7
Cut the green and red peppers
8
Slice the shallot obliquely
9
Heat up the lard in the pan, add the chopped onions and saute the pan first
10
Add croissant pepper slices, green and red pepper, stir quickly and cut off the raw. Don't fry too much
11
Add the blanched dried bean curd slices and pork belly slices
12
Quickly add the soy sauce and stir fry well
13
stir fry evenly
14
Add chicken essence and you are ready to serveSauce fried twice-cooked pork Make Tips
The soybean paste is already salty, so you can not add the salt. After adding the soybean paste, you must stir quickly and evenly, and move quickly, otherwise the soybean paste will stick to the pan.