Twice-cooked pork

Ingredients: 400g pork belly, 250g green garlic, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dry red pepper, 1 spoon of Sichuan peppercorns, 1 tablespoon of Pixian bean paste, appropriate amount Cooking wine, appropriate amount of sugar, appropriate amount of soy sauce

Method: 1) Put pork belly with skin in cold water, add scallions, ginger slices, 7 or 8 peppercorns, and appropriate amount of rice wine to boil

2) Skim Remove the foam, cook until cooked, take out and cool naturally.

3) Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into diagonal sections.

4) First pat the white part of the green garlic with a knife, and then cut it all diagonally. Set aside for later use

5) Heat up the wok, add a little oil and stir-fry the chili pepper, Sichuan peppercorns, onion, ginger and garlic

6) Add the meat slices and stir-fry until the color of the meat slices turns transparent , the edges are slightly rolled

7) Move the meat to one side of the pot, add Pixian bean paste (you can chop it finely first) and stir-fry the red oil

8) Add a little Add soy sauce or sweet noodle sauce to color, stir-fry evenly with the meat slices

9) Add green garlic, a little cooking wine, sugar to adjust the taste and serve.

Salt Fried Pork

Ingredients: 250 grams of skinless buttock pork, 100 grams of green garlic sprouts, 1 tablespoon of Pixian Douban, 2 teaspoons of tempeh, 3 grams of salt, 5 ml of sugar, Oil 30ml

Method: 1) Cut the pork into large thin slices, wash the green garlic sprouts and cut them into sections diagonally, chop the Pixian watercress and tempeh into small pieces;

2) Heat the pot and put it on Add oil, add meat slices and salt and stir-fry until the meat slices change color slightly and become oily

3) Add Pixian watercress and black bean sauce and stir-fry evenly, then add garlic sprouts and stir-fry evenly, add sugar to taste.

Boiled pork slices

Ingredients: 250g tenderloin, 300g bean sprouts, appropriate amount of oil, appropriate amount of salt, appropriate amount of bay leaves, appropriate amount of dried chili pepper, appropriate amount of bean paste, appropriate amount of green onion, appropriate amount of ginger, Appropriate amount of peppercorns, appropriate amount of egg white, appropriate amount of garlic

Method: 1) Choose good soybean sprouts and wash them

2) Prepare chili and other seasonings

3) Wash the tenderloin Clean

4) Cut the pork tenderloin into thin slices

5) Raise it with egg white and a little starch

6) Blanch the bean sprouts in water (put an appropriate amount of salt in the water) ), put it into a large bowl, set aside

7) Put three tablespoons of oil in the pot, add chili pepper, peppercorns, and bay leaves, slowly simmer over low heat until the aroma and spiciness come out, then pour it out Set aside

8) Leave a little oil in the pot, add two tablespoons of chopped bean paste, stir-fry over low heat, add onion, ginger and garlic and stir-fry

9) Pour Pour into a large bowl of boiling water, add a little light soy sauce, a little salt, a small amount of sugar and cooking wine, and bring to a boil over high heat

10) Place the cooked meat slices in a circle and put them into the pot until cooked, turning them a few times with a spoon Next

11) Pour the soup into a large bowl with bean sprouts and sprinkle a little chili powder on top

12) Take another pot, heat the spicy oil that you started frying, and pour it in On slices of meat