1. Peel the hind leg meat and cut into thin slices (the thickness of a dollar coin), mince ginger onion, mince green garlic and millet pepper, and chop watercress.
2. Stir-fry the ginger and spring onion in a hot pot with cold oil to create a fragrance, add the pork slices, and stir-fry on high heat until the meat is white and oily, add the bean paste.
3. Continue to stir-fry until the meat slices are evenly coated with watercress and the red oil comes out.
4. Add green garlic and millet pepper, stir fry on medium and low heat, add a little sugar and monosodium glutamate to the pan.
Tips:This dish is very fragrant and colorful. Since the watercress is added, the saltiness needs to be tasted. Basically, there is no need to add salt. The strong scent of watercress and meat, coupled with the dazzling red, and the steady green garlic, is enthusiastic and steady. Have you noticed the difference with twice-cooked pork? Salt-fried pork is fried raw, peeled and fried, twice cooked pork is cooked and fried with the skin on. Once familiar in a lifetime, the Chinese doctrine of the mean and peace has been fully integrated into the cuisine.
