How to make douban and green garlic

Step 1

Preparation materials: pork belly, green garlic, sweet noodle sauce, soy sauce, cooking wine, sugar, Pixian doubanjiang, tempeh, ginger Slices and scallions

Step 2

Wash the pork belly, add appropriate amount of water, ginger slices, scallions, star anise, etc. to the pot. After the water boils, add the meat and cook until 8 Cook until cooked (about 10 minutes, you can poke the meat through with chopsticks), pick it up, soak it in cold water and drain it

Step 3

Cut the meat into pieces about 4 cm wide and 5 cm wide A thin slice about 0.3 cm thick. Cut the green garlic and red pepper into sections, cut the green onion into sections, and slice the ginger and garlic.

Step 4

Heat the wok, add a little oil, add the meat slices and stir-fry until the meat slices are golden brown and slightly Curl and release the oil (this way it won’t taste too greasy)

Step 5

Leave the base oil in the pot, stir-fry the onion, ginger and garlic, then add a tablespoon of Pixian bean paste. Stir-fry half a spoonful of sweet noodle sauce and a tablespoon of tempeh into red oil

Step 6

Add in pork belly and red pepper and stir-fry evenly

Step 7

Pour in cooking wine, a little light soy sauce and sugar and stir-fry.

Then add the green garlic segments and stir-fry until raw

Step 8

Remove from the pot

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