How to make spicy stir-fried twice-cooked pork

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  1. Prepare a clean piece of pork belly with skin.It was a little fat when I bought it, but it doesn’t matter.I will fry it later to get the oil.Not tired of it

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  2. Wash and prepare onion, ginger, garlic, pepper and garlic sprouts

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  3.Put the meat in the pot and cover it with cold water.Add a bottle of cooking wine, peppercorns and two Slices of ginger (because I forgot to buy green onions, I didn’t add some green onions)

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  4. Cut two pieces of ginger Shred the garlic, cut the dried chilies into sections and put them in a small bowl.Cut the green and red chili peppers into pieces with a hob.I eat spicy food, so I don’t remove the seeds from the chili peppers.Crush the white garlic seedlings and cut them into sections with a diagonal knife



5.Bring it to a boil over medium-high heat and remove the foam

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  6. After boiling and cooking for 20 minutes, insert chopsticks into the meat and take it out.It is basically medium rare

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  7. Take a shower with cold water, or prepare a basin to soak the meat in, in order to make the meat more textured

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  8. Just slice the meat into 1-2 mm thick slices

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  9. Heat the pot and stir-fry the meat over low heat until the oil comes out.If the fat meat is oily, you don’t need to add oil.Stir-fry until it looks like a roll.

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  10.Put the meat aside and stir-fry a spoonful of Pixian bean paste into red oil

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  11.Put in the ginger, garlic, chili peppercorns

• 12.Add green pepper, red pepper, garlic sprouts, white and medium-high heat and stir-fry for a few times

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  13.Add some light soy sauce and stir-fry.Before putting it in the pot, add garlic leaves and a little cooking wine to enhance the flavor.Add some chicken essence, stir-fry for a few times and put it on the plate.