Ingredients for twice-cooked pork pancake

240g hind leg meat, 90g green pepper

50g garlic sprouts, 1 homemade yeast pancake

1 slice of ginger Half a green onion

1 tsp Sichuan peppercorns 4 cloves garlic

1 tsp black bean paste 1 tbsp Pixian bean paste

1 tsp cooking wine

How to make twice-cooked pork pancake

Step 1

Ingredients required.

Step 2

Put the meat into a pot with cold water, add ginger slices, bring to a boil over high heat, cook over medium heat until it can be lightly pierced with chopsticks, take it out and let it cool, cut into thin slices and set aside .

Step 3

Cut the pancake into small pieces, cut the green pepper and garlic sprouts into small pieces with a diagonal knife, separate the roots and leaves of the garlic sprouts, and chop the garlic and green onions.

Step 4

Heat a small amount of cold oil in a wok, add the sliced ??meat and stir-fry over low heat until the meat is immersed in oil and the fat is slightly rolled up, then remove.

Step 5

Leave some oil in the pot, add some onions and garlic and stir-fry.

Step 6

Then add Pixian bean paste and stir-fry until red oil emerges

Step 7

Add in black bean paste.

Step 8

Add Sichuan peppercorns and stir-fry evenly.

Step 9

Add remaining green onions and stir-fry.

Step 10

Pour the meat back into the pot and stir-fry evenly. Add an appropriate amount of cooking wine and stir-fry evenly.

Step 11

Put in the roots of the garlic sprouts.

Step 12

Add green pepper and stir-fry evenly.

Step 13

Then pour a small spoonful of the meat soup and continue to stir-fry until the water is almost dry, add the cut pancakes and stir-fry evenly. Let the pancake fully absorb the soup.

Step 14

Finally add the garlic leaves.

Step 15

Stir well and serve.