Today’s dish, I have to say this: it goes well with rice, very well with rice, very well with rice!

Not only that, it's fragrant but not greasy. It's the kind of food you'll never forget after eating it once, and the ingredients are very simple.

It’s twice-cooked pork stir-fried with garlic and moss!

Material preparation: 300g pork belly, 1 shallot, 1 piece of ginger, 2 spoons of cooking wine, 300g of garlic moss, 1 spoon of bean paste, 1 spoon of chili sauce, 3 ml of rapeseed oil.

Preparation steps: 1. Pour pork belly into a pot with cold water, add green onions and ginger slices, then add 2 tablespoons of cooking wine, bring to a boil, then turn to medium heat and simmer for 25 minutes, until it can be easily penetrated with chopsticks.

2. Cut the ginger into slices.

3. Cut the garlic into sections and set aside.

4. Cut the cooked pork belly into slices after it cools down.

5. Pour an appropriate amount of rapeseed oil into the wok to heat up, and add the sliced ??meat.

6. Stir-fry until the meat slices become transparent, add ginger slices.

7. Fry the meat slices until the surface turns slightly brown, add bean paste and chili sauce.

8. Stir-fry until the sauce smells fragrant, then add garlic.

9. Stir-fry until the garlic is fragrant.

Tips for cooking twice-cooked pork with garlic moss: First, if you have a strong taste, you can add an appropriate amount of salt before serving to increase the saltiness.

I have a lighter taste, so I don’t add any extra salt.

?Second, if you like it spicy, you can add some Laoganma black bean sauce, which is also very fragrant.