twice-cooked pork
Many girls don't like pork with fat meat. In fact, as long as they spend some time forcing out the fat oil of the pork belly and stir-fry it with a little chili or garlic sprouts, it will not be too greasy and it will still be a good dish.
Recipe Recommendations
- pork belly 250 grams
- green garlic the 2
- green pepper of 2
Steps for twice-cooked pork
1
Pour clear water into the pot (if it has eaten the pork belly), add the green onion segments, ginger slices and a little cooking wine, cook the pork belly until it can be inserted to the end with chopsticks, pick up and let cool.
2
Cut the pork into thin slices and put it in the pan and fry it slowly to get fat. Remove the pork slices and leave the oil in the pan.
3
When frying the meat, cut the green garlic into sections, remove the seeds and cut the green pepper into pieces for later use.
4
Heat the base oil, saute the garlic until fragrant, add a spoonful of bean paste and stir-fry until fragrant, add the green pepper pieces and green garlic pieces to stir-fry until medium ripe, add the fried pork belly and stir-fry together, and add a little salt and soy sauce before starting the pan. Season (Because the bean paste itself is salty, don't put too much salt.)