Wild Leek Moss Twice-cooked Pork

Wild Leek Moss Twice-cooked Pork

by The joyful life of pyrotechnics

4.8 (1)
Favorite
1

Difficulty

Normal

Time

1h

Serving

2

Wild leek is called kohlrabi in Yunnan, also known as scallion and wild leek. It is shaped like a garlic seedling, and its leaves, stems, flowers and roots are all edible. Wild leek moss tastes like leek. But it is fatter and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an essential ingredient in making various ethnic dishes in Yunnan. "

Ingredients

Wild Leek Moss Twice-cooked Pork

1. The pork belly is shaved and washed with the pigskin, then put in a boiling pot and cooked.

Wild Leek Moss Twice-cooked Pork recipe

2. Let the cooked pork belly cool and cut into slices of appropriate size.

Wild Leek Moss Twice-cooked Pork recipe

3. Wash wild leek moss and cut into 3 cm long sections, cut red pepper into slices, slice ginger and garlic.

Wild Leek Moss Twice-cooked Pork recipe

4. Heat the wok, pour a little oil into the wok, then add the pork belly and stir fry to get the oil.

Wild Leek Moss Twice-cooked Pork recipe

5. Scoop out some of the oil, then add ginger and garlic to fragrant.

Wild Leek Moss Twice-cooked Pork recipe

6. Add a spoonful of hot sauce and stir fry.

Wild Leek Moss Twice-cooked Pork recipe

7. Add the wild leek moss and red pepper and stir fry until it becomes raw.

Wild Leek Moss Twice-cooked Pork recipe

8. Add the cooking oil, soy sauce, and chicken bouillon and stir-fry for a few times.

Wild Leek Moss Twice-cooked Pork recipe

Tips:

Both hot bean sauce and soy sauce are heavy in salt, so this dish can be salt-free or less salty.

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