Sichuan Twice-cooked Pork
1.
Wash and cook the meat, cut into thin slices and set aside
2.
Prepare the side dishes. Just a little bit of red pepper shreds for color matching. Or not
3.
Pour the oil in the hot pan and heat it for about half a minute
4.
Add the cooked meat slices
5.
Wait until the cooked pork slices are cooked to "simmer the Dengzhanwo", add the bean paste
6.
Add the black tempeh and stir fry for a few seconds
7.
Add the green garlic and red pepper shreds and stir-fry for a few seconds until they are broken
8.
Cook a little soy sauce
9.
Finally, add green garlic sprouts, add monosodium glutamate, stir well and start the pot
10.
Finished picture
Tips:
Twice-cooked pork is also called boiled pork in Sichuan, which means that the fat of the pork belly is boiled out, so it is not so fatty when eaten, so don't put too much oil in the pot.
In addition, use the most common soy sauce. Don't use any seafood. Light soy sauce and dark soy sauce will have a strange taste. Soy sauce is used to add color. Pixian bean paste is very salty, so you must not use too much soy sauce
