Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork neck; 2 pcs Green garlic; 1 tbsp Cooking oil; 2 tablespoons Red Soybean Paste; 5g salt; About 20 Tempeh; 10 pieces Sliced ginger; Some Soy sauce; Some Chicken Essence; Some Scallions

by Heart Song Journey

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It's autumn, let's go back to the pot and paste the autumn fat.
Usually, pork hind leg or pork belly is used to make twice-cooked pork. I chose pork neck pork this time. The meat is crispy and tender, but fatty but not greasy. Use pork neck meat to make twice-cooked pork, it's worth a try. "

Twice Cooked Pork

1. Prepare the materials

2. Add cooking wine, ginger slices, salt, green onions and pork to the water, bring the water to a boil, reduce the heat to a boil for 30 minutes, then remove

3. Soak the cooked pork in cold water until it is completely cool

4. Cut the pork into thin slices and cut the garlic into sections

5. Heat up a wok, add cooking oil, ginger slices and red bean paste, sauté until fragrant

6. Add the diced tempeh and stir fry together

7. Add sliced pork and stir fry together

8. After the pork is cooked out of oil, add green garlic, light soy sauce, chicken bouillon and stir-fry until the green garlic changes color, then serve and serve.

Tips:
1. Cut the pork into thin slices as much as possible
2. Soybean paste, light soy sauce, tempeh, chicken essence, etc. all contain salt, so you don’t need to add salt when you don’t stir-fry meat.