Twice-cooked pork with garlic sprouts

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1. Wash the pork belly, shave it three times quickly, add it into ginger and pepper water, cook it, and fish it out for later use

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2. Cool the prefabricated pork belly and cut it into thin slices. Wash the garlic sprouts, remove the head and tail, and cut it into sections for later use

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3. Empty the pan without adding oil, add the garlic sprouts and stir-fry until the skin is slightly wrinkled and the garlic aroma is strong and leave the pan for later use

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4. Sit in the pan and heat up the oil, add garlic spicy sauce and chili red oil and stir-fry until fragrant

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5. Add pork belly slices, stir-fry until oil and color

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6. Add garlic sprouts and stir fry for 3 minutes, add steamed fish soy sauce, stir fry until taste, and remove from the pan

Luo Li Basu:
1. Add a little pepper when preparing pork belly, and the meat slices will have a strong aroma
2. The garlic sprouts can be stir-fried without adding oil, so that the garlic aroma can be obtained. Secondly, the frying time of the meat slices can be shortened and the meat slices can be more tender and tender.
3. The combination of homemade garlic spicy sauce and chili red oil has lower salt content and healthier than the traditional bean paste frying method
4. Choose a relatively large pork belly, so that it is convenient to slice and the dish is beautiful.
5. Cool it with the good pork belly before slicing it. It won't easily disperse
6. As for the state of the twin-cooked pork, Xinlan feels that there is no need to pursue it too much. The twin-cooked pork requires flavor. First, Xinlan is not good at cutting, second, I feel that the meat slices taste too dry. Third, there are too few masters, and Xinlan has not reached the realm of making Dengdeng Wo meat slices that are not dry. What about you?