Health benefits

Pork belly: nourish yin
Garlic sprouts: enhance immunity, antioxidant, anti-cancer and prevent cancer
White sugar: low protein

Ingredients

Garlic seedlings ( 3-4 plants )

Pork belly ( 1 small piece )
White sugar ( 1 teaspoon )	Soybeans Sauce ( appropriate amount )
Edible oil ( a little )

How to make Jingkou twice-cooked pork

1. Wash the pork belly, put it in a pot with cold water, boil it in white water for half an hour, and use chopsticks Just pierce it through

Illustration of how to make Jingkou twice-cooked pork 2

2.Cut into thin slices while hot

3.Cut the garlic leaves and stems separately, split the stems and cut the leaves into sections

Illustration of Jingkou Twice-cooked Pork 4

4.Put oil in the pot, add sugar, and when it changes color, add the meat slices and stir-fry until the sugar color changes

Illustration of how to make Jingkou twice-cooked pork 5

5. Fry the meat slices into oil, add soybean paste, and stir-fry the sauce over low heat (sear the meat to one side)

Jingkou Twice-cooked Pork Recipe Illustration 6

6. After the sauce is fragrant, stir-fry the meat together and add the stems first

Illustration of how to make Jingkou twice-cooked pork 7

7. After the stems are wilted, add the leaves and continue to stir-fry for a while.

Jingkou Twice-cooked Pork Illustration of how to do it 8

8.The sauce-flavored twice-cooked pork is particularly delicious whether mixed with rice or steamed buns!

Tips

1.Slice the pork belly while it is hot.The thinner the slices, the better.2.Use the fried meat oil to stir-fry the sauce to make it more fragrant.Remember to stir-fry the sauce over low heat.If the sauce is added to the fire, it will become burnt.3.Avoid frying the pork belly.If the time is too long, the meat will become hard and affect the taste

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