Twice Cooked Pork
1.
Pork belly in cold water pot, add ginger, green onion, pepper, cooking wine and boil until boiling, skimming foam
2.
Continue to cook the pork belly until it is eighty mature, that is, the chopsticks can be easily inserted into the pork belly and take out the shower water
3.
Let the pork belly cool to room temperature and cut into thin slices
4.
Cut green pepper into pieces, cut green onion into pieces
5.
Minced Pixian bean paste, minced tempeh
6.
Heat the pan with oil, add the pork belly and stir-fry until the meat slices are curled, then take out the Dengzhanwo and use
7.
Save the bottom oil and add the Pixian bean paste, fry out the red oil
8.
Add the pork belly you just picked up, then add the tempeh, sweet noodle sauce and sugar and stir fry
9.
Add light soy sauce, cooking wine
10.
Add the green pepper and stir fry until it is broken. Finally, add the green onion and stir it for a while to get out of the pan.
Tips:
1. If you think pork belly is not easy to slice, you can put the meat in the refrigerator and freeze it before cutting it;
2. When stir-frying pork belly, the meat will produce a lot of oil, if the meat is fat and oily, you can pour out some of it;
3. Because the following seasonings have a salty taste, you can taste them before they are out of the pot. If you feel that the taste is weak, add some salt;
4. The side dishes of twice-cooked pork can be replaced. Generally, green garlic sprouts, lotus white, onions, and green peppers are more common.
