Health benefits
Eggs: enhance immunity, protect eyes and improve eyesight
White sugar: low in protein
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Pork belly ( 300g ) | |
Eggs ( 1 ) | Cooking oil ( 50g ) |
Garlic sprouts ( 25g ) | Pixian Bean Office ( 10g ) |
Jingjiang ( 5g ) | Vinegar ( 3ml ) |
Chicken essence ( 1g ) | White sugar ( 1g ) |
Salt ( 1g ) | Octagonal ( 1 ) |
Cinnamon ( A little ) | Panthoxylum bungeanum ( a little ) |
cooking wine ( a little ) | Old ginger ( five pieces ) |
Old farmer's recipe for twice-cooked pork
1. Wash the pork belly, add peppercorns, star anise, cinnamon, ginger, cooking wine, etc.to the water and cook over medium heat.Heat, soak in the soup, remove and cut into thin slices after cooling and set aside.
2.Make a paste of flour and eggs, add salt, and use a non-stick pan
Form into dough and cut into diamond-shaped pieces for later use.
3. Cut the garlic sprouts into horse ear shapes and chop the watercress into pieces and set aside.
4. When the oil temperature in the pot is 150 degrees, add the meat slices and stir-fry until the moisture is When it is dry but starts to produce oil, remove the excess oil and add the bean paste.When the oil is red and bright, add the Beijing sauce.Stir-fry until fragrant.Add the dough and stir-fry for a while.Add garlic sprouts, chicken essence, sugar and vinegar.When the garlic sprouts are broken, put them in the pot.
Tips
After the meat is cooked, it must be soaked in the soup, and then taken out and cut after cooling.Only in this way can it be fat but not greasy.
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