Twice-cooked Pork with Vetch Skin
by Daughter of heaven
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Put the pork belly in a pot of cold water (add ginger, star anise, and peppercorns to the pot) and cook until it is just cut off.
2. Cut thin slices for later use.
3. This is vetch, which is sweet potato flour.
4. Cut the vetch into strips, cut the green pepper into small pieces, and cut the garlic seedlings flat and cut into oblique sections.
5. Boil the vetch in a pot of boiling water to soften, and drain in cold water for later use.
6. Heat the pan with cold oil, add the pork belly slices and stir fry until the color changes and the oil is spit.
7. Add cooking wine and Pixian bean paste and stir fry until it is colored.
8. Add the vetch and stir fry, add soy sauce, light soy sauce, and sugar, and stir-fry well.
9. Add green pepper pieces and stir fry evenly.
10. Finally, add the garlic seedlings and stir well.
11. Finished product
Tips:Soybean paste and light soy sauce are enough salt, no need to add salt.
