Sichuan-style Twice-cooked Pork

Name: Sichuan-style Twice-cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Cooked pork belly; 150g garlic; 1 tablespoon Pixian Doubanjiang; 1 tbsp Tempeh; a little Soy sauce; a little Pepper noodles; 1 tbsp Chicken Essence; 1 small piece carrot

by Jia's Private Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Looking at the Sichuan-flavored delicacies on the Internet, it is really mouth-watering. It happens that there is a piece of cooked pork belly in the refrigerator to make twice-cooked pork, but it is excellent. We can't buy green garlic here and can only use garlic sprouts instead. The taste is also good. Friends can try. "

Ingredients

150g Cooked Pork Belly
150g Garlic
1 tablespoon Pixian Doubanjiang
1 tbsp Tempeh
a little Soy Sauce
a little Pepper Noodles
1 tbsp Chicken Essence
1 small piece Carrot

Sichuan-style Twice-cooked Pork

1. Wash the garlic sprouts

2. Cooked pork belly

3. Cut the garlic sprouts into 3 cm sections, slice the pork belly and slice carrots

4. Boil the chopped garlic sprouts in boiling water, remove and drain the water for later use

5. Put a little oil in the pot and stir-fry the pork belly when it is 50% hot

6. Stir-fry, add carrot slices and continue to fry

7. Add 1 tablespoon of Pixian bean paste

8. Stir-fry evenly, then add 1 tablespoon of tempeh

9. Add garlic sprouts, a little soy sauce and continue to stir fry

10. Heat up the sauce and add a little chicken essence.

11. Is it very appetizing, the best match for rice

Tips:
1. The garlic stalks are blanched in order to ripen faster
2. The dish should be stir-fried on a low fire, and the sauce is collected over a high fire at the end.
3. Because the tempeh and bean paste are already salty, you don't need to add salt, just use a little soy sauce to taste.