Sichuan Twice-cooked Pork (recommended)

Name: Sichuan Twice-cooked Pork (recommended)
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Green garlic; 60g Pork belly; 2s Chives; 1 piece ginger; 2 cloves garlic; 1 teaspoon Doubanjiang; 1 teaspoon Cooking Wine; 1 teaspoon Soy sauce; 1/2 teaspoon salt; 1 tbsp Vegetable oil

by gary

4.9 (1)

Favorite

2

Difficulty

Easy

Time

5m

Serving

1

I have always missed the twice-cooked pork with garlic sprouts that I used to eat when I was young. It was fried with freshly cooked pork belly. It was fragrant, delicious and spicy, with great color and taste. But someone has no feeling for twice-cooked pork, although I can just cook it for myself, but thinking about the difference in figure between the two, I only have to drool. Today, there are guests coming, haha, garlic seedlings twice-cooked pork comes out! Although it is not pork belly, it is also very fragrant.

Sichuan Twice-cooked Pork (recommended)

1. After washing the green garlic, cut into small pieces, drain the water and set aside

2. Pork with belt meat, cut into slices

3. Wash ginger, green onions, and garlic and chop; actually the amount is only half of the photo

4. Pour vegetable oil into the hot pot to heat up, put the meat slices into the pot, stir fry to get the oil, add the cooking wine and light soy sauce, stir and fry evenly

5. Pull the pork slices aside, use the remaining oil in the pan, saute the chopped green onion, minced ginger, minced garlic, and bean paste, stir-fry the sliced meat and bean paste evenly