Twice-cooked Pork with Garlic Moss
1.
Ingredients:
Wash and slice pork (the meat I bought this time is a bit fat)
Wash the garlic moss and cut into small pieces
2.
Because the meat I bought this time is too fatty, and I don’t like to eat fatty meat. So there is no oil in this step, just heat the pan and stir-fry the meat directly, so that the oil in the fat can be fry out, the meat will be stir-fried dry, and the oil will naturally come out!
For pork belly, just heat up the pan and pour the oil in the oil until it’s spicy, then pour the meat (I just omitted the step of pouring the oil here)
3.
(Because the lens was smoked by heat, it was not taken properly)
Stir-fry the meat out of oil, add a spoon and a half of Pixian bean paste, and stir-fry for about 1 minute (because it will be delicious if you have to fry the beans), then add the sliced ginger, garlic cloves, and Chinese pepper. Stir fry the meat and ingredients together.
4.
Pour in the cut garlic moss and turn to medium heat. Don't stir fry all the time, because garlic moss is not easy to ripen, so stir fry less often.
5.
Pour in the garlic moss and stir fry for a few minutes, then add chicken essence, MSG, salt and light soy sauce. (At this time, you can't put too much salt and dark soy sauce, because the bean paste is already smelly. You can add more unless you have a heavy taste. Just drop a few drops of dark soy sauce, mainly for coloring.) Add the seasoning and turn again Stir-fry evenly.
