Twice Cooked Pork
1.
Slice ginger and garlic, cut green onions into sections, and cut green peppers and tomatoes into small pieces
2.
Pork belly with skin in cold water pot, add ginger, spring onion, pepper, cooking wine, cook until six mature (chopsticks can be inserted)
3.
Pick up, drain, and slice thinly
4.
Turn on the wok, add oil, stir fragrant ginger, green onion, garlic
5.
Add the meat slices, stir-fry until the color of the meat slices becomes transparent and the edges are slightly rolled up, set aside
6.
Add bean paste, chili sauce, fermented bean curd juice, soy sauce, and stir-fry to make red oil
7.
Add green peppers and tomatoes and stir fry
8.
Add the meat slices and stir fry evenly
9.
Add sugar and chicken essence and stir well.
10.
From the pot to the plate
Tips:
1. Choose fat and lean pork belly or pork rump. Too fat is greasy, too thin is chai.
2. When boiling meat in clean water, the meat should not be cooked too soft. Cook it until it is six mature and the chopsticks can be inserted.
3. All kinds of sauces already contain salt, so the amount of salt required should be considered as appropriate.
