Twice-cooked Stew【sand Tea Delicacy】

Name: Twice-cooked Stew【sand Tea Delicacy】
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Stew; 100g Pork belly; 4s Garlic sprouts; 5 Dried chili; 3 cloves garlic; 1 tbsp Shacha sauce; 1 tbsp Pixian Doubanjiang; 1 tbsp Soy sauce; 0.5 teaspoon salt; 0.5 teaspoon Sugar; Some Cooking oil

by Dark blue millet porridge

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Braised zi is a characteristic snack of the Han nationality in northern China. People in Dingzhou "have eaten simmered biscuits until they are ninety-nine and when they are just walking." Different places have different ways of braising. Yantai and Dalian stew use sweet potato starch as raw materials, Hebei Xingtang and Dingzhou stew are made with lean pork and yam powder noodles, Henan Yuzhou stew is made by pressing special sweet potatoes into semi-finished noodles, Dandong stew The raw material is starch; seasonings include shrimp oil, sesame paste, garlic juice and so on.
Today I used the Henan Dengfeng stew sent by my friend from Luoyang. It is a kind of snack from Dengfeng City, Henan Province. Semi-finished vermicelli is made from special locally produced sweet potatoes and pressed. Basically there is no taste. I used Sichuan twice-cooked pork and added Shacha King and Pixian Doubanjiang to stir-fry. The taste is very good, and it is very good for dinner!

Twice-cooked Stew【sand Tea Delicacy】

1. Cook the pork belly for about 30 minutes in advance;

Twice-cooked Stew【sand Tea Delicacy】 recipe

2. Prepare ingredients: 200 grams of braised seeds, 100 grams of pork belly, 4 green garlic sprouts, 5 dried chilies, 3 cloves of garlic, 1 tablespoon of sand tea king, 1 tablespoon of Pixian bean paste, 1 tablespoon of light soy sauce, 0.5 teaspoons of salt, white sugar 0.5 teaspoon;

3. Cut the pork belly and braised seeds into slices, cut the green garlic sprouts into sections diagonally, cut the dried chilies into small sections, and chop the garlic into minced garlic for later use;

4. The stew is sliced and steamed in a pot;

5. Heat the pan with cold oil, when the oil is heated to 60% hot, pour the sliced pork belly and stir fry;

6. After sautéing the pork belly a little bit of oil, add minced garlic and dried chili, and stir fry for a fragrance;

7. Add 1 tablespoon of shacha sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of light soy sauce and stir fry;

8. Stir-fry the red oil until the pork belly is delicious;

9. Add the steamed stew and stir fry for 1 minute until colored;

10. Add the white part of the garlic sprouts and stir-fry for half a minute;

11. Finally, put the green garlic sprouts in the pot and stir fry for 1 minute. According to personal taste, add the right amount of salt and sugar to get out of the pot.

Tips:
1. When cooking meat, use a pot under cold water to remove blood water and smell more effectively;
2. When adding green garlic, it is best to put the white part and stir-fry slightly, and then add the green leaves, in order to maintain a consistent degree of maturity, and the color will be beautiful.