How to make twice-cooked pork with salted kidney beans and drumsticks

Twice-cooked pork with salted kidney beans and drumsticks

Materials

Main ingredients: 400g pork belly

Accessories: 1 garlic sprout, 50g dried tempeh, 10 dried chili peppers

Seasoning: appropriate amount of salt, 1 teaspoon cooking wine, 1 teaspoon light soy sauce

Method

1. Put the pork belly into a pot of cold water and cook over high heat.

2. Cook until the pork belly is 9 times cooked and turn off the heat. Soak the pork belly in the original soup until it cools down.

3. After the pork belly is cool, take it out and slice it. Cut the garlic sprouts and dried chili into small pieces.

4. Heat the wok, add the pork belly directly without adding oil.

5. Blow out the oil from the pork belly and set aside for later use.

6. Pour off the excess oil in the pot, leaving a little remaining oil, and stir-fry the dried chili peppers.

7. Slowly stir-fry the dried chili peppers over low heat until crispy.

8. After the dried chilies are crispy, stir-fry the dried black beans.

9. After the aroma of dried tempeh emerges, return the pork belly to the wok and stir-fry evenly.

10. Pour the garlic sprouts into the wok, and add light soy sauce and cooking wine into the wok.

11. Stir-fry again and adjust salt as needed.