Health effects
Pork belly: moisturizes dryness
Tempeh: clears rash
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves cold Table
Ingredients
Pork belly ( 750g ) | Pixian Doubanjiang ( One tablespoon ) |
Geranium leaves ( Three pieces ) | MSG ( Tip of a spoon ) |
White sugar ( One teaspoon ) | Salt ( Three grams ) |
Salt ( Three grams ) | Zanthoxylum bungeanum ( Twenty grains ) |
tempeh ( one teaspoon ) | ginger ( Six slices ) |
Onions ( Three segments span> ) | Stew ( Ingredients ) |
Green garlic ( a handful ) | Huadiao wine ( Two tablespoons ) |
Oil ( a little ) |
How to make twice-cooked pork with green garlic
1. Pork belly in cold water., remove the minced blood and rinse with hot water
2. Add pork belly to hot water, add Huadiao wine, Bring onion, ginger, salt, Sichuan peppercorns, and bay leaves to a boil over high heat, then simmer over low heat for fifty minutes, remove and set aside.
3. Cut the pork belly into thick slices of about 0.5cm
4. Pat the white part of the green garlic with a knife, cut it into diagonal sections, and cut the green garlic leaves into inch sections for later use
5. Heat the oil and add the Pixian bean paste and stir-fry the red oil
6.Add pork belly and stir-fry
7.Add tempeh and continue to stir-fry until the pork belly is oily
8.Add green garlic white, add sugar and salt to taste , stir-fry slightly and evenly
9.Add green garlic leaves and continue to stir-fry to taste
10.Sprinkle a little MSG, stir-fry evenly and serve
11.A delicious green garlic twice-cooked pork is ready
12.Try it!
Tips
1.Do not cook pork belly for too long, otherwise the meat will fall apart easily during frying.Adding Huadiao wine when stewing meat can remove the fishy smell of the meat.You don't need too many peppercorns and bay leaves to avoid overpowering the aroma of the meat.2.
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