Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork belly with skin; 75g Garlic sprouts; 10g Dried fungus; 10g ginger; 10g Black tempeh; 15g Pixian Douban; 5g White sugar; 10ml Delicious; Some salt; 25ml Peanut oil; 3g Five spice powder; Some Broth

by Fat man

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Twice-cooked pork is the elixir of the Nine Turns of Sichuan people. Even if you are too hungry after a hard day's hard work, you just have to come with a plate of twice-cooked pork and two bowls of white rice dry rice, the meat slices and the oil soup will be washed white together, and you will be refreshed and your vitality will be restored.
Twice-cooked pork is to the Sichuanese, much like the old hot soup to the Cantonese. "

Twice Cooked Pork

1. Wash the garlic sprouts and cut into sections.

2. Pork belly with skin is cooked in a pot.

3. Take out and let cool and cut into thin slices.

4. Wash the fungus foam and tear it into small pieces.

5. Mince black tempeh.

6. Peel the ginger and cut into filaments.

7. Add oil in a hot pan, add Pixian Douban, black tempeh, and ginger, stir fry to create a fragrant flavor.

8. Then add pork belly slices.

9. Stir fry until the oil comes out.

10. Then put in the fungus.

11. Stir fry for 30 seconds.

12. Put in the garlic sprouts.

13. Add Maggi Fresh, salt, five-spice powder, and white sugar.

14. Stir-fry until the garlic sprouts become soft, pour a little broth and stir well and turn off the heat.

Tips:
1. When cooking meat, add a little white wine to the pot to remove the smell.

2. Be sure to use skinny pork belly, so it's authentic.

3. This dish should be stir-fried.

4. The role of sugar is for freshness, don't add too much.