Health benefits
Pork belly: nourishing yin
Cooking wine: low protein
Garlic sprouts: enhance immunity, antioxidant, anti-cancer and prevent cancer
Ingredients
Pork belly ( 250g ) | Pixian Doubanjiang ( 1 tablespoon ) |
Black bean sauce ( 1/2 tablespoon ) | Light soy sauce ( 1 teaspoon ) |
Cooking wine ( 2 teaspoons ) | Garlic sprouts ( 2 plants ) |
Green pepper ( 1 piece ) | Red pepper ( 1 ) |
Onions ( 2 small plants ) | Ginger ( half a piece ) |
How to make twice-cooked pork
1.Prepare the ingredients.
2.Shred the green and red peppers, cut the garlic sprouts into small pieces, slice the ginger, and cut the green onions into small pieces.
3.Put the pork belly into a pot of cold water and cook.
4.Cook until a chopstick can be inserted into the meat, then remove and let cool.
5. Cut the cooled meat into 3mm thick slices.
6. Heat the pot over medium heat and pour the oil.
7.Put in the pork belly.
8. Fry until the edges of the meat begin to roll up and the fat part begins to become transparent.stand up.
9.Replace oil in the pot.
10.Add onion, ginger, bean paste and black bean paste.
11. Fry until fragrant.
12. Then pour in the meat slices.
13. Stir well and add cooking wine.
14.Add light soy sauce.
15.Use a wooden spatula to stir-fry evenly.
16.Finally add garlic sprouts and green and red peppers.
17. Just stir-fry and season with salt (because there are two kinds of sauce, dear friends It’s best to taste it before deciding whether to add salt or not).
18.Put it on a plate, and a delicious twice-cooked pork is ready.
Tips
Put the meat in cold water.When it is cooked, let it cool before cutting.After cooling, the meat will become firmer and the thickness of the cut meat will be consistent.It is best to taste the taste of the dish before adding salt at the end.If it is salty, it will be better.Don't add it.
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