Twice Cooked Pork

Twice Cooked Pork

1. Fresh pork belly. (Depending on personal preference, you can also use two meats)

2. Heat up the pot and put the pork skin side in.

3. As shown in the picture, burn until the pig skin is a little mushy and take it out.

4. Use a knife to scrape the pigskin under the faucet and rinse it off. Then cut into two pieces, put it in the pot, add water, and just pass. Bring to a boil, cook for half an hour on medium and low heat.

5. When cooking the meat, prepare the side dishes, wash the garlic sprouts and cut diagonally, and cut the red pepper into small pieces.

6. Prepare a little dried tempeh. (I bought it online)

7. Doubanjiang.

8. Let the cooked meat cool and cut into thin slices.

9. Put a little oil in the pan, pour the meat slices and stir fry. (Be careful not to be splashed by oil)

10. Stir out the excess fat.

11. Push the meat aside with a spatula, add the bean paste and stir fry. (small fire)

12. Fried red oil.

13. Stir fry the meat together.

14. Pour in the garlic and red pepper and stir fry a few times. (Because garlic sprouts are harder to ripen)

15. Add the tempeh.

16. Add garlic leaves and stir fry.

17. Add light soy sauce and a little sugar (extract fresh) and stir-fry evenly.

18. Turn off the fire.

19. Take out the pan and serve.

Tips:

1 The bean paste and light soy sauce already have a salty taste, so there is no need to add salt.
2 Like to eat Chinese pepper, you can put some when sauteing the bean paste.
3 If you can eat spicy food, add some millet spicy.
4 You don’t need to add oil when you stir the pork belly, and the oil will come out later.