Qiaozhou Scallion Twice-cooked Pork
1.
Pork in a pot of cold water, add 1/2 teaspoon of cumin, 1 teaspoon of Chinese pepper, and 3-4 slices of bay leaves. Boil the pig until it is seven to eight mature, cool slightly and cut into thin slices.
2.
Divide the green onion into two parts, the green part and the white part, and cut into sections.
3.
Bring to the pan, slow heat, put 1 tablespoon of bean paste, chili segment and garlic, medium heat, slow heat to force out the flavor, pour in the meat slices, stir out the oil of the meat, but do not stir dry, leave the oil on the bottom of the pan.
4.
Bring to the pan, slow heat, put 1 tablespoon of bean paste, chili segment and garlic, medium heat, slow heat to force out the flavor, pour in the meat slices, stir out the oil of the meat, but do not stir dry, leave the oil on the bottom of the pan.
5.
Turn on high heat, pour in scallion, stir fry a few times, put 1/4 teaspoon of sugar, add 1 teaspoon of light soy sauce, 1/4 teaspoon of dark soy sauce (to add color), light soy sauce will be more fragrant when you like it. .
6.
Pour the green onion leaves, sprinkle a few drops of wine, and stir-fry for a while to serve.
Tips:
1. Doubanjiang is best to use Pixian, which is more authentic. If you can't find it temporarily, you can use other brands;
2. The bean paste is very salty, so you don't need to add salt, but you need to add a little sugar to taste.
