Twice-cooked Pork Fried Soft Cake

Name: Twice-cooked Pork Fried Soft Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork belly; 100g Spring cake; 100g Green garlic; 1/2 spoon Sugar; 1/2 spoon salt; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Five spice powder; 1 tablespoon Soy sauce; 1 tablespoon Chicken Bouillon Powder; 1/2 half ginger; Some Vegetable oil

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

I saw a soft cake in the vegetable market. It was 4 yuan a catty, so I bought half a catty and tried it again. The taste is really good! Soft cake is the name of Sichuanese. In fact, it is dried thin noodles, cut into long slices, and fried into the re-cooked meat. The pancakes are soft and glutinous, very delicious! It might be a bit like fried pancakes in the north! But it is more vigorous than fried biscuits, and it will be addictive.

Twice-cooked Pork Fried Soft Cake

1. Thinly sliced pork belly

2. Soft biscuits cut into small pieces

3. Wash the garlic moss and cut into sections, and cut ginger into shreds

4. Heat the wok, put a small amount of oil, add the sliced pork belly and ginger, stir up the oil

5. Fry the sauteed pork belly to one side, add 1 tablespoon of bean paste and stir-fry the red oil

6. Add 1 spoon of soy sauce

7. Stir 1 tablespoon of five-spice powder evenly, then add half a tablespoon of sugar to taste, and fry it out

8. Then pour the soft cakes and fry them until they are broken, and add some salt (the soft cakes are easy to cook)

9. Put the garlic seedlings into the stir-fry evenly, then add the chicken essence and season it out.

Tips:
1. If the twice-cooked pork is delicious, the oil must not be less;
2. The length of the oil-stuffing time depends on personal preference. If you like soft glutinous rice, it will be shorter, and if you like dry fragrance, it will be longer.