Twice-cooked Pork with Asparagus and Mushrooms
1.
Preparation (Because the second-knife meat on the market is not fresh, I bought the pork belly instead, and the authentic twice-cooked pork is the second-knife meat)
2.
Pork belly in a pot under cold water, add pepper, ginger, green onions, cooking wine, boil on high heat and turn to low heat for 20 minutes
3.
Let the boiled pork belly cool and slice it, cut the asparagus into thick slices with an oblique knife, cut the mushrooms into thick slices, cut the spicy millet into circles with an oblique knife, and mince garlic
4.
Heat up the oil in a pan and fry the pork belly on low heat until golden. (Excess lard can be stored in the refrigerator after being cooled, and can be used for cooking soup and fried rice)
5.
Push the pork belly aside, add minced garlic and sauté
6.
Stir fry with bean paste
7.
Add the shiitake mushrooms, stir-fry and cover the pot for 5 minutes
8.
Stir-fry the meat and bean paste
9.
Add the asparagus and millet spicy tempeh and continue to fry for 3 minutes, add the sweet noodle sauce and stir-fry evenly (because the douban douchi and sweet noodle sauce are salted, usually no need to add salt, the amount of spicy millet depends on personal preference. Put more or less )
10.
Installed, you're done~
11.
Don’t waste the boiled meat soup, add some winter melon to make a bowl of soup
