Sauce Fried Twice-cooked Pork
by Changle Weiyang 0922
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Thinly sliced pork belly
2. Turn the pan on a low heat, without putting any oil, spread the pork belly slices into the pan, and then add a few drops of sesame oil to force out the lard
3. After frying, change to the other side and then fry
4. Use a shovel to poke around from time to time, do not stick to the pan, fry until the lean meat is golden and the fat is transparent, set aside, and keep the lard in the pan
5. The dried tofu is sliced diagonally and blanched in boiling water.
6. Sliced croissant pepper
7. Cut green and red peppers
8. The green onion is also slanted
9. Heat the lard in the pot, put the scallion in the pan first
10. Add croissant pepper slices and minced green and red peppers and stir fry quickly. Don't fry them too old.
11. Add blanched dried bean curd slices and pork belly slices
12. Quickly add the soybean stew sauce and stir fry evenly
13. Stir fry evenly
14. Add chicken essence and get out of the pot
Tips:Soybean paste already has a salty taste, so you don’t need to put salt in it
After adding the bean paste, stir fry quickly and evenly, and the action must be fast, otherwise the bean paste will stick to the pan
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