Twice Cooked Pork
1.
Wash the pork belly, cut into larger strips and drain the water for later use
2.
Boil pork belly in a hot pot under high heat, turn to low heat and cook for 15 minutes, until the meat is easily pierced with chopsticks, drained, and let cool.
3.
Cut into thin slices with a knife
4.
Wash garlic moss and cut into small sections, wash onion and cut into shreds, wash carrots and cut into diamond-shaped pieces, wash green peppers, remove seeds and cut into diamond-shaped pieces
5.
Heat oil in the pan, and heat the oil. Slide the pork belly into the pan and stir-fry until the meat slices are slightly curled. Drain the oil.
6.
Leave the oil in the pan, add the bean paste to the hot oil and fry the red oil quickly, add the garlic moss, green pepper, carrot, and onion and stir-fry until it is eighty mature, add the pork belly and continue to stir-fry
7.
When it comes out of the pan, add the old godmother and a little salt and stir fry evenly. The delicious twice-cooked pork is a magical tool for serving.
Tips:
1. Pork belly can be fat or thin according to personal preference. Personally, I prefer three-point thin and seven-point fat, which tastes good.
2. The oil in the twice-cooked pork is released, knead until it is not fatty, it tastes chewy and has a unique taste.
3. The bean paste is salty, add salt as appropriate.
