Twice-cooked Pork Topped with Butterfly Noodles
by miale
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Slice carrots, mustard stalks, green peppers, and slice pork belly.
2. Boil the cut carrots and mustard stalks for use.
3. Boil water in a pot, put the butterfly noodles to a boil, and put them in a basin full of cold water for later use.
4. Put the pork belly in the pot and stir up the oil, so that the pork belly is not greasy.
5. The pork belly will simmer a lot of oil. When the pork belly appears golden brown around it, you can take it out for use.
6. Heat the lard in the pot, stir-fry the butterfly noodles, and season with a little salt. (The butterfly noodles fried in lard have a pork fragrance and no oil is wasted)
7. Stir-fry twice before serving.
8. Then fry the meat back to the pan, heat oil in the pan, add the seared vegetables and stir fry twice.
9. Add pork belly.
10. Add sweet noodle sauce, bean paste, and water to a thick sauce and turn off the heat.
11. Pour the twice-cooked pork on the butterfly noodles and you're done!
12. On a whim, I have the urge to eat this way~ The taste is very good, I am very appetite.
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