1. Prepare all the ingredients, choose the tip of the pork buttocks for the twice-cooked meat, the meat is tight, the taste is delicate and tender
2. Wash the pork in a pot under cold water, put onion ginger, pepper, star anise and dried chili
3. Bring to a boil and cook for about 15 minutes on a low fire. Just use chopsticks to pierce it through. Don’t cook too much.
4. Take it out and let it dry for a while. You can soak in cold water to make the surface not hot.
5. Then cut into large slices with the skin, try to cut thinner, easy to taste
6. Put 1 tablespoon of bean paste and 10 pieces of tempeh, chop finely, wash the green garlic and cut diagonally.
7. Put 1 tablespoon of vegetable oil in the pot, shake the pot to spread the oil on the wall of the pot, add the meat slices and stir fry
8. After three or four minutes, the meat slices will become oily and roll up.
9. At this time, chop the meat aside, add the bean paste and fermented black bean sauce and stir fry to get the red oil
10. Then add 1 teaspoon of sweet noodle sauce, 1 teaspoon of rice wine and 1/2 teaspoon of soy sauce and stir twice
11. Stir-fry the pork slices with the sauteed sauce, add 1/2 teaspoon sugar
12. Finally, put the green garlic, fry a few times and it will be slightly softer.
