Twice Cooked Pork
by Big dishes
Favorite
Difficulty
Easy
Time
10m
Serving
3
Ingredients: 300 grams of pork leg with skin (I used pork belly). Accessories: 50 grams of green garlic (called garlic seedlings in Chengdu). Seasoning: 25 grams of oil, 10 grams of sweet noodle sauce, 10 grams of soy sauce (red soy sauce is best), 10 grams of cooking wine, 5 grams of sugar, 15 grams of Pixian Douban, 2.5 grams of tempeh, ginger slices, and green onions. Method: 1. Wash the pork leg, put an appropriate amount of water, ginger slices, and green onions into the pot. After the water is boiled, add the meat and cook until it is just cooked (about 10 minutes, use chopsticks to pierce the meat), pick it up with cold water Dip and drain. 2. Cut the meat into large slices about 4 cm wide. 3. Chop watercress and tempeh. 4. Chop the green garlic into pieces and cut into sections. 5. Heat the wok, add oil, and stir-fry the pork slices until the slices are slightly rolled. 6. Add the bean paste. 7. Add tempeh, sweet noodle sauce, soy sauce, sugar. 8. Add the green garlic and fry until it is broken.
