Spicy Garlic Sprouts Twice-cooked Pork

Spicy Garlic Sprouts Twice-cooked Pork

1. Prepare ingredients.

2. Cut the garlic sprouts diagonally.

3. Put the whole piece of pork belly in a pot of cold water, add a few slices of ginger and a spoonful of cooking wine, and simmer for about 30 minutes. A chopstick can be inserted and it can be fished out. Note: I forgot to take a photo and replace it with blanched ribs. The process is the same.

4. After the meat has cooled, slice it. Note that the slices should not be too thin, easy to fry, and should not be too thick, not chewy, and greasy after eating.

5. Pour in the oil and stir fry the pork back to the pot.

6. When the cooked meat starts to get oily and the shape is slightly curled, add the bean paste and tempeh, and continue to fry for a few more times.

7. Add garlic sprouts, cooking wine, light soy sauce, and continue to stir fry for a while.

8. Plate.