Twice Cooked Pork
by Naban taste
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare the raw materials as shown in the picture: cut the colored pepper and green garlic seedlings diagonally into pieces, blanch the pork belly, and chop the tempeh for later use!
2. Pork belly is cooked in water for six or seven to mature. I personally like to season it with star anise, peppercorns, dried chili, green onions, ginger, cooking wine, salt and more! Friends who do not like the taste of star anise can choose according to their own preferences!
3. The meat is six or seven mature. Take out the water and slice it after cooling. The pork belly strips I bought this time are a bit thin, so the slices of meat are a bit narrow! It can be wider!
4. Stir-fry a small amount of green garlic, garlic slices, ginger, and pepper powder in oil to create a fragrance
5. Add the pork belly and stir-fry until the pork belly appears slightly curled
6. Temporarily put the pork belly on one side of the pot, add the fermented black bean sauce to fragrant, then add the Pixian bean paste and stir-fry the red oil, then mix with the pork belly and stir well!
7. Add the colored peppers and green garlic seedlings one after another, stir them until they are dead, and they will be out of the pot!
Tips:Stir-fried pork belly in the pot to get the oil, the light-rolled bulb shape is the best
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