Ingredients

Main ingredients

300 grams of pork belly

1 handful of garlic sprouts

Accessories

Pixian Doubanjiang

1 tablespoon

Sweet noodle sauce

3 grams

White sugar

2 grams

Old ginger

1 piece

Light soy sauce

1 tablespoon

Peppercorns

Rapeseed oil

10 grams

How to cook twice-cooked pork with garlic sprouts

1.

Boil the pork belly in cold water, and add a few slices of ginger and a few peppercorns. After the water boils, remove the foam on the surface and cook for about fifteen minutes

2.

Place Take the meat out and let it cool. At this time, the pork is not completely cooked. It is about seven or eight years old. After it is cooled, slice the pork into slices

3.

Cut the garlic sprouts into sections (garlic sprouts) Need to be broken)

4.

Cut the old ginger into fine pieces and set aside

5.

Add some pure vegetables into the pot Seed oil (vegetable oil needs to be refined in advance) is 50% warm and put in the sliced ??meat

6.

Put the meat slices into the pot and stir-fry slowly over medium heat until the meat is oily and Curly (commonly known as Dengzhanwo)

7.

At this time, put in the Pixian Lao Douban. After the douban is put into the pot, pay attention to stir-fry it quickly so that the douban can be in close contact with every piece of meat

8.

Add a few grains of ground ginger, a little sweet noodle sauce and a little light soy sauce, and continue to stir-fry until the aroma is overflowing (be sure not to turn the heat too high). At this time, you can add a little A little bit of sugar

9.

Finally add the chopped garlic sprouts and stir-fry before serving (the garlic sprouts can be cut off)

10.

Super fragrant and delicious twice-cooked pork is now on the plate