Twice Cooked Pork with Dried Cowpea and Garlic Sprouts

Name: Twice Cooked Pork with Dried Cowpea and Garlic Sprouts
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; Some Dried cowpea; Some Garlic sprouts; Some green pepper; Some garlic; Some Sugar; Some salt; Some Doubanjiang; Some Chicken Essence; Some Laoganma tempeh

by Jane Baby

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Sichuanese eat twice-cooked pork, which can be used as a side dish of meat. The derived twice-cooked pork series include: garlic seedlings twice-cooked pork, garlic stalks twice-cooked pork, dried cowpea twice-cooked pork, Guokui twice-cooked pork, lotus white twice-cooked pork, etc., according to the seasons of the weather. vegetables. When I should eat twice-cooked pork with dried cowpea in autumn, I still feel itchy when I see garlic sprouts of high-priced anti-season vegetables on the market. Even if it's not a good time to eat garlic sprouts, I don't hesitate to buy it and mix and match my dried cowpea twice-cooked pork. "

Twice Cooked Pork with Dried Cowpea and Garlic Sprouts

1. Soak dried cowpeas in warm water half a day in advance to soften.

Twice Cooked Pork with Dried Cowpea and Garlic Sprouts recipe

2. Pork in a pot under cold water, boil for five minutes after the water boils to wash away the blood foam.

3. Pork slices.

4. Cut green peppers and garlic with an oblique knife.

5. Minced bean paste and sliced garlic.

6. Heat the pan with less oil and stir-fry the pork slices until the oil comes out, remove and set aside.

7. In another pan, heat the pan with less oil, add the bean paste and garlic slices and stir fry for a fragrance, add a tablespoon of Laoganma tempeh and stir evenly.

8. Add a little sugar to taste.

9. Stir fry evenly.

10. Soak the soft dried cowpea and stir fry for a while.

11. Add the green pepper and stir fry evenly.

12. Add the garlic sprouts and stir fry for a while, add salt and chicken essence to taste.

Tips:
Dried cowpeas are sun-dried cowpeas, which need to be soaked in warm water before being used for cooking. They taste dry and fragrant and chewy, which increases the taste of the dishes.