Homemade Small Stir-fry Twice Cooked Pork

Name: Homemade Small Stir-fry Twice Cooked Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork slices; 3 pieces Green garlic; A tablespoon Black Bean Sauce; A small spoonful granulated sugar; a little pepper powder; A tablespoon shallot; A tablespoon ginger; A tablespoon garlic

by ☘️UV☘️

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The taste of authentic twice-boiled pork is exquisite, and the pork belly is mostly boiled and steamed. Today, let’s not talk about authenticity. Let’s just take it literally when we talk about "twisted pork", which means that the cooked meat will be cooked and fried again. It’s simple and easy to understand! 🤣"

Ingredients

250g Pork Slices
3 pieces Green Garlic
A tablespoon Black Bean Sauce
A small spoonful Granulated Sugar
a little Pepper Powder
A tablespoon Shallot

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A tablespoon Ginger

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A tablespoon Garlic

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Homemade Small Stir-fry Twice Cooked Pork

1. Fresh garlic, whole plant, is it a bit like green onions?

2. Garlic grows in sandy soil. Sand is often hidden in the gaps between the leaves. Therefore, you must remove the leaves and wash them.

3. Cut garlic into hob pieces.

4. The meat slice is too long and cut in the middle.

5. Heat in an empty pan and fry the meat slices.

6. Like barbecue, fry until golden brown, like hard fry for a while, like soft fry for a while.

7. Do you see the oil at the bottom of the pot? The oil in the meat is forced out during the frying process.

8. After frying, drain the oil and serve on a plate for later use.

9. Leave the bottom oil in the pot.

10. Saute the minced ginger and garlic.

11. Stir-fry the black bean sauce.

12. Meat—returned to the pot, add a teaspoon of sugar and a little pepper powder.

13. Pour the green garlic.

14. Stir quickly.

15. It's ready to be out of the pot.

16. Served with a bowl of white rice, beautiful.

Tips:
In this way, the fat content in the meat is small, and the taste of the meat depends on the thickness of the meat slice and the time it takes to fry. Different from Sichuan cuisine's twice-cooked pork practice.