Dried cowpeas and garlic sprouts, twice-cooked pork
By JeromyHand
Sichuan people eat twice-cooked pork, and anything can be used as a side dish to the meat. The derived twice-cooked pork series include: twice-cooked pork with garlic sprouts, twice-cooked pork with garlic sprouts, twice-cooked pork with dried cowpeas, twice-cooked pork with lotus white, etc., which are matched with seasonal vegetables based on the four seasons 'distinctive weather. When you should eat dried cowpeas and pork cooked in autumn, I still feel itchy when I see high-priced out-of-season vegetables and garlic sprouts on the market. Even if it's not a good time to eat garlic sprouts, I don't hesitate to buy them and mix them with my dried cowpea twice-cooked pork.
Recipe Recommendations
- pork appropriate amount
- garlic sprouts appropriate amount
- green pepper appropriate amount
- garlic appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- bean paste appropriate amount
- chicken essence appropriate amount
- Laoganma Black Bean appropriate amount
Steps for Dried cowpeas and garlic sprouts, twice-cooked pork
1
Soak dried cowpeas in warm water half a day in advance to soften.
2
Put the pork into the pan with cold water, boil the water for five minutes to wash off the blood foam.
3
Slice pork.
4
Cut green pepper and garlic sprouts obliquely.
5
Chop the bean paste and slice the garlic.
6
Heat the pan with less oil, stir-fry the pork slices until the oil comes out, remove and set aside.
7
Heat the pan with less oil, add bean paste and garlic slices, stir fry until fragrant, add a large teaspoon of Laoganma fermented bean and stir well.
8
Season with a little sugar.
9
Add the meat slices and stir fry well.
10
Soak soft dried cowpeas and stir fry for a while.
11
Add green peppers and stir fry well.
12
Add garlic sprouts and stir fry for a while, season with salt and chicken essence.Dried cowpeas and garlic sprouts, twice-cooked pork Make Tips
Dried cowpeas are sun-dried cowpeas that need to be soaked in warm water beforehand to soften for cooking. They are dry, aromatic, and chewy, adding layers of texture to the dish.