Fragrant Twice-cooked Pork
1.
Get all the materials ready
2.
Put the meat in cold water, add 1 tablespoon of cooking wine, Chinese pepper, and ginger slices. Cook on medium heat until the water boils and then skim the foam. Cook for another 5 minutes until it is broken and turn off the heat. Let the meat soak in water until the water is warm, remove the meat and drain the water.
3.
Cut garlic sprouts into horse ears, mince red peppers soaked in ginger, cut green and red peppers into sections, mince garlic, slice ginger, and chop fine bean paste.
4.
Cut the meat into slices about 2 mm thick and 4 cm long.
5.
Put the oil in the pot, heat up, add the meat slices and stir in oil, sprinkle in an appropriate amount of cooking wine, don't over-fry the meat, remove the oil and set aside.
6.
Leave some oil in the pot, add ginger garlic, tempeh, and bean paste and saute until fragrant
7.
Stir fragrant until the oily color is shiny, then pour in the meat slices and fry together.
8.
Add soaked ginger soaked red pepper and continue to fry until fragrant, pour in 2 tablespoons of light soy sauce, and stir well.
9.
Add green and red peppers and garlic sprouts and continue to fry until the garlic sprouts are broken. Add a proper amount of monosodium glutamate and 1 teaspoon of sugar and stir well. (Soaked ginger, soaked red pepper and bean paste have a heavier salty taste, so no salt is added throughout the process)
10.
Finished product
11.
Finished product
12.
Finished product
13.
Finished product
