[the Touch of Taste Buds] Twice-cooked Pork

Name: [the Touch of Taste Buds] Twice-cooked Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Liuliang Pork belly; Erke Green garlic sprouts; 1/2 Red Bell Pepper; Some June Fragrant Bean Sauce; Some Sweet noodle sauce; Some Vegetable oil; Some MSG; Some Oyster sauce; Some shallot; Some ginger; Some sesame oil

by Zhu Xiaobai loves food

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

[the Touch of Taste Buds] Twice-cooked Pork

1. Ingredients and spices.

[the Touch of Taste Buds] Twice-cooked Pork recipe

2. Put cold water and all the pork belly in the pot, put the spices in the pot, boil until the pot is boiled, add cold water to cool.

3. Cut the pork belly into large slices, cut the red bell pepper into hob pieces, cut the green garlic sprouts into three-centimeter-long sections, and mince the green onions and ginger.

4. Put a little vegetable oil in the pot and fry the pork belly over a slow fire.

5. Add green onions and ginger and stir-fry to get a fragrance, then add bean paste, sweet noodle sauce, oyster sauce, and red pepper and stir fry.

6. Add green garlic sprouts, monosodium glutamate, and sesame oil, stir-fry well, and put on a plate

Tips:
1. Don't cook the pork belly too well, the meat will shrink if it is cooked for too long. After the meat shrinks, it is not easy to cut, and the other is not crispy.

2. Because bean paste, sweet noodle sauce, and oyster sauce all have a salty taste, don't add soy sauce and salt.