Twice-cooked Pork with Dried Beans and Celery
1.
Cook the pork and slice it, then slice the dried tofu and celery for later use.
2.
Cut chives into sections, chop garlic and ginger into granules for later use.
3.
Pour the pork into the hot pan and stir-fry to get the oil.
4.
Pour in the garlic and ginger diced and continue to fry the aroma.
5.
Pour in Pixian watercress, pepper powder, white sugar and continue sautéing.
6.
Stir-fry until the meat turns yellow and fragrant.
7.
Pour in dried tofu and celery and stir-fry.
8.
Sprinkle in the green onions when you start the pot.
9.
Serve and serve.
10.
Twice-cooked pork with golden color, fat but not greasy, and fragrant in the mouth comes out of the oven.
11.
Twice-cooked pork is indispensable for a drink at a big banquet in Chongqing. Twice-cooked pork is the taste of hometown when you go out.