Name: Onion Twice-cooked Pork with Snacks
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some onion; Some green pepper; Some Green onions; Some ginger; Some garlic; Some pepper; Some Tempeh; Some Doubanjiang; Some Soy sauce; Some Rice wine; Some salt; Some Chicken Bouillon Powder; Some Garlic sprouts

Onion Twice-cooked Pork with Snacks

1. A piece of pork belly about half a catty (about 8✕8 cm in size).

2. Add 10 peppercorns, 3 star anises, the size of Shannai in the water, and a piece the size of half a thumb of old ginger, smash it, 2 liters of water, a 10 cm green onion, add pork belly and cook for about 20 minutes.

3. Onions about ten centimeters in diameter, peel off two layers. Ten centimeters, two green peppers, four or five, one third the size of a thumb, a piece of ginger, and garlic equal in size 20 cm green onion and garlic sprouts each.

4. Cut the onion into a diamond-shaped slice with a side length of about 2✕3 cm. Cut the green onion, garlic sprouts and green pepper with an oblique knife to a thickness of half a cm and a length of about 3 cm. Chop the ginger and garlic into two or three millimeters.

5. Divide the cooked meat in half into 4✕8 cm, and use half of it. Cut 4 cm wide and 2 mm thick slices.

6. Heat the pot on high heat, add the meat and stir fry for about a minute

7. Until the meat is slightly curled, there is almost 50 ml of oil in the pot at this time. Rise the meat, leaving half of the oil.

8. Add green pepper and onion and stir fry for a minute.

9. Add one-third of the little finger's amount of salt and stir fry for one minute, set aside.

10. Add the other half of the oil to the pot and heat it to slightly smoke.

11. Add ginger and garlic, about 10 Chinese peppers, about 1/6 to 1/5 spoon of bean paste, about 1/6 to 1/5 spoon of 5 cm diameter soup spoon, and about 1/5 spoon of tempeh, stir-fry for half a minute to taste.

12. Add meat, 1/5 spoon of soy sauce, and half a spoon of rice wine stock solution in the lees (direct rice wine, rice wine, cooking wine also works), stir-fry for half a minute.

13. Add onion, green pepper, green onion, garlic sprouts and stir fry for half a minute.

14. Add half the amount of chicken bouillon and stir-fry for half a minute.

15. Sheng Qi.

Tips:
1. The key to a delicious taste lies in the skill of the knife, which is big and thin, and looks like a small lantern after frying the rolls, without showing big chunks.
2. In restaurants, I use cooking wine instead of homemade rice wine, which is more mellow.
3. Compared with the traditional method, add onion as a side dish and cut it instead of white sugar to provide sweetness.
4. The knife is not good enough to cut meat, or provide a cutting method, frozen cutting method, to freeze soft meat foods to the extent that they are not easily deformed and the knife is easy to cut. This cutting method is very suitable for thinning and fixing. The shape of the situation.