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.
