Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some green pepper; Some onion; Some Green onions; Some star anise; Some ginger; Some garlic; Some Shallots; Some carrot; Some Doubanjiang; Some Sugar; Some Chicken Essence; Some Cooking oil; Some Cooking Wine

by Just be happy ♂

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I want to make twice-cooked pork for a long time. Hey, I don’t like fatty pork. However, twice-cooked pork is an exception, a special dish for dinner.
The first time I made twice-cooked pork, I found that there are still many problems that need to be improved. Sure enough, practice is the best teacher. "

Twice Cooked Pork

1. Prepare all the materials.

2. Cut the green onion into diagonal sections, slice the onion, and slice the carrot.

3. Cut green pepper into diagonal slices, slice ginger, cut shallots into sections, and mince garlic.

4. Boil water in a hot pot, put the pork belly, green onion, star anise, and ginger slices into the pot, then add a little cooking wine and boil it over medium heat until just cooked (you can easily insert it with chopsticks).

5. Cut the cooked meat into thin slices.

6. Heat oil in a pan, and sauté the minced garlic in the pan when it is 70% hot.

7. Put the pork belly slices in the pot and stir-fry until the sliced pork rolls slightly.

8. Stir the remaining ingredients in the pan.

9. Add the right amount of bean paste.

10. Add chicken bouillon, stir-fry evenly over high heat, and serve.

Tips:
1. Because the salty taste is already in the bean paste, I didn't add any more salt.

2. The degree of boiled pork belly should be so that the chopsticks can be easily inserted.

3. Thin slices of meat will have a better taste. I can't do the knife work, so I have to do it, hehe.