Xianggan Twice-cooked Pork
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1. Boil: First wash the pork belly twice with water, then put cold water in the pot and cook the pork belly over medium heat for 5-7 minutes, take it out and clean it, especially the pork skin, scrape it with a knife several times.
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2. Cut: Cut the fragrant dry diagonally, about 5mm thick; cut the garlic roots diagonally, about 2cm in length, and cut the garlic leaves about 2cm; cut the boiled pork belly into thin slices, and cut it as thinly as possible according to the knife. Of course, if you It is easier to cut thin when cooked. PS Mine was not cooked thoroughly, so it was more difficult to cut, because the meat is softer.
3.
3. Sautéed oil: After the pan is hot, put a little base oil, pour in the pork belly and stir-fry the oil, because there are still a lot of fat in the pork belly, so you need to add some oil to be healthy enough until the surface of the meat turns slightly yellow. Turn off the heat and remove the pork belly.
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4. Stir-fry: Leave the oil from the pork belly in the pot, then pour in the dried fragrant and fry for a while, move the dried fragrant to the side, set aside the base oil, add two tablespoons of Pixian bean paste to explode the red oil, then add the garlic rhizome followed by the fragrant dried Stir-fry together until fragrant, then add pork belly and stir-fry evenly, then add garlic leaves and stir well before serving.
Tips:
1. Cook the pork belly as much as possible, but don't be as anxious as I am.
2. When the pork belly is fried in oil, you can adjust it according to your own taste. Like my LG and my dad like to be fatter, it will burst for a while; but it must not be burst for too long, as shown in the picture, it can be removed , Otherwise the meat will become hard
3. The dried fragrant must be fried in oil alone so that the skin will have that hard, crunchy texture. This is my favorite texture. If you don’t like it, just omit this step and add the Pixian bean paste to stir fry the red oil Then add fragrant dried and garlic roots. PS's own garlic is really too small, which seriously affects the final finished photo.
4. Garlic leaves are easier to wilt, so you just need to stir-fry them before serving.
5. Those who have used Pixian Doubanjiang should know that this sauce has a strong taste, so basically you don’t need to add other seasonings, it's the same!
