Spicy Black Soy Twice Cooked Pork
1.
Prepare the ingredients, wash the fragrant dried, green garlic, wash the pork belly, and check if there is any pig hair
2.
Put the pork belly in the pot, add appropriate amount of water, ginger slices, and a little cooking wine to boil, skim off the froth, cook until 7 minutes cooked, cool and slice, fragrant dried slices, and cut garlic into sections
3.
Put the pork belly in the pot and stir-fry on low heat, turning over during the time
4.
When the fat is slightly browned and the oil has been forced out, fill the meat
5.
Leave the boiled lard in the pot, peel the garlic cloves and smash them, sauté in the pot, add a spoonful of spicy tempeh (Laoganma or bean paste + tempeh)
6.
After sautéing fragrant, add pork belly slices, stir fry over high heat, so that the sauce is evenly wrapped on the sliced meat, then add fragrant dried pork and stir fry
7.
Add a little salt and sugar to taste, add a little light soy sauce (can be omitted), add green garlic and stir fry
8.
Continue to stir and fry evenly, and the green garlic can be cut off.
Tips:
1. The pork belly must be cooked first. Put a few slices of ginger and cooking wine in a pot under cold water, boil to skim the froth, and cook until it is 7 minutes old. It is just right when you can insert it with chopsticks. The broth can be kept, and what kind of soup is cooked, it is extremely fragrant. Hot pork belly is naturally not easy to slice, and it is better to cut it when it is cooled or soaked in cold water.
2. Most commonly eaten twice-cooked pork is "soaked" in oil. When you stir fry the pork belly, you don't need to put the oil, the lard will come out after a while.
