1. The first step is of course to cook twice-cooked pork. Choose pork belly, with fat and rich taste. Take an appropriate amount of water in the pot, and it is enough to have the pork belly. Wash the pork belly, add star anise, cinnamon, bay leaves, and ginger (two or three slices are enough). Of course, if the pork belly you bought has hairy skin, burn it with fire first, and you can't remove the skin. Add some cooking wine. You can turn off the heat about fifteen minutes after boiling.
2. While cooking the pork belly, chop the bean paste. Don't add too much, the taste will overwhelm the taste of meat.
3. Chop the pepper. I forgot to buy hot peppers. My family likes to eat spicy ones, so I put a few wild peppers in the house together.
4. Cut the garlic leaves. Remember to separate the pole and the leaves.
5. The yuba is soaked one hour in advance to soften. Cut into sections.
6. The pork belly is cooked. Remember to clean it again.
7. Cut the pork belly into thin slices. The shape has been finalized at this time, and it's easy to cut. Don't cut it thick, it will affect the taste.
8. Boil the water in the pot and keep it on a low heat. Fry the pork belly on the bottom of the pan. No need to drain oil. Fry until it becomes a little hard, then turn it over again. Decide the degree of frying according to your usual habits. It's too dry and it's not delicious. During the frying process, the meat will release oil. If the oil is too much, it will easily spill out, and the frying is not fragrant. Just pour out some oil and continue frying. You can stir fry with the poured oil. Don't waste it.
9. It's done. Sheng out. Did you start to drool at this time? It's so fragrant.
10. Pour in the right amount of oil and stir-fry the bean paste with a low heat to get the red oil.
11. Pour in pork belly and add chili. Add soy sauce to color. Does it feel a little bit? Add salt, bean paste, and soy sauce according to your taste. Pay attention to hold it well.
12. Add yuba.
13. Add the garlic sprouts and fry twice.
14. Then add garlic leaves. Just fry it twice. In this way, every time the garlic leaves are eaten up. The poles and leaves are fried like this, every time they are finished. Haha
Tips:The fragrant twice-cooked pork and fried yuba is ready. Once you have mastered the knack of cooking twice-cooked pork, the yuba can be replaced with other dishes. Use your imagination and stir fry with your favorite side dishes. Or just don't put anything in, just have a cool twice-cooked pork. In addition, garlic leaves can be replaced with garlic cloves, the same.
