Twice-cooked pork with soy sauce
By LeoneJones
An improved version of the classic home-cooked dish, twice-cooked pork. Spicy and delicious, fat but not greasy.
Recipe Recommendations
- pork belly appropriate amount
- garlic sprouts appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- ginger slices appropriate amount
- carrots appropriate amount
- black bean sauce appropriate amount
- chili sauce appropriate amount
- salt appropriate amount
- steamed fish oyster sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Twice-cooked pork with soy sauce
1
Cook the pork belly with pepper and cinnamon water, cool with cold water and cut into thin slices.
2
Cut the garlic sprouts into sections obliquely and cut the leaves into sections. Beat the garlic into pieces of red pepper and cut the ginger slices.
3
stir-fry the pork slices with a little oil until you can accept them, and stir-fry them for a while if you like pork belly.
4
Re-pour in 1 tablespoon of vegetable oil and stir-fry tempeh sauce and chili sauce until fragrant, and stir fry over low heat until fragrant.
5
Pour in the meat slices and minced garlic and ginger slices, stir-fry well, add 1 teaspoon sugar, 1 tablespoon steamed fish soy sauce, 1 tablespoon cooking wine, and simmer over low heat for a while to taste.
6
Add the white garlic sprouts and red peppers, stir-fry them raw, season, taste and mix again, add the garlic sprouts leaves, monosodium glutamate, sesame oil, stir fry evenly and remove from the pan.Twice-cooked pork with soy sauce Make Tips
I stir-fried the meat until it turned yellow and basically all the fat was rendered out, so it wasn't greasy at all. I took the meat slices out and poured off the oil to save for stewing vegetables—it's especially great. Strangely, my family likes garlic shoots that are stir-fried a bit overdone, so I cooked them a little longer. It turns out that if you want it to look good, cook it less; if you want it to taste good, cook it more. It just depends on what you prefer.