Twice-cooked Pork with Vetch Skin

Twice-cooked Pork with Vetch Skin

by Leyla REIRA

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

3

Twice-cooked pork is a home-cooked dish that many friends like. If you add some pie crust made with sweet potato flour and stir-fry, in addition to the salty flavor of the dish itself, the chewy vetch will bring more layers of flavor to this dish. And taste, in fact, many home-cooked dishes, with a little change, taste quite different.

Ingredients

Twice-cooked Pork with Vetch Skin

1. The main materials are ready;

Twice-cooked Pork with Vetch Skin recipe

2. First make vetch skin, use sweet potato flour and appropriate amount of water to make a paste for later use;

Twice-cooked Pork with Vetch Skin recipe

3. Add a little oil to the wok to heat up, spread the batter into cakes and fry them and turn off the heat;

Twice-cooked Pork with Vetch Skin recipe

4. Put pork belly in a pot of cold water, add cooking wine, pepper, ginger slices and cook for 10 minutes;

Twice-cooked Pork with Vetch Skin recipe

5. Cool the vetch and slice, slice the boiled pork belly into thin slices, and cut the garlic into sections for later use;

Twice-cooked Pork with Vetch Skin recipe

6. Put a little oil in the wok, directly add the pork belly slices and stir fry;

Twice-cooked Pork with Vetch Skin recipe

7. Stir-fry until the meat comes out of oil, then add the vetch and stir-fry well;

Twice-cooked Pork with Vetch Skin recipe

8. Then add Pixian bean paste and stir-fry to make it fragrant, add a little salt, pepper and sugar to taste;

Twice-cooked Pork with Vetch Skin recipe

9. Finally, add the garlic seedlings and fry them until they are cut off.

Twice-cooked Pork with Vetch Skin recipe

Tips:

1. Juancheng brand is recommended for Pixian Doubanjiang;
2. Be sure to use less oil when frying the vetch.

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