1. Prepare ingredients for twice-cooked pork, dried bean curd, ginger, garlic slices, sliced pepper and hob for later use
2. Pour an appropriate amount of oil into the frying pan and heat until 70% hot, and sauté the peppercorns until fragrant
3. Stir-fry the meat next time
4. Stir-fry until the skin of the meat is spit out slightly, roll up a teaspoon of bean paste and stir-fry together
5. Pour in dried tofu and stir fry for two minutes
6. Stir fry together with the line pepper
7. Add a little dark soy sauce and 1/3 teaspoon of chicken powder to taste
8. Add a little water and stir-fry until (just throw it away, the main reason is to let the seasoning taste delicious)
9. Stir evenly over high heat and get out of the pan
10. Finished product
11. Some rice
Tips:The production of twice-cooked pork:
Wash the fresh pork belly, add water that has not had the meat, add green onion knots, ginger slices, boil the cooking wine over high heat, skim the froth and cook until the chopsticks can easily penetrate! When you can cook more and use it, just take it out and use it!
The salty taste of the bean paste in this dish is enough, so there is no need to add salt!
