Health benefits
Pork belly: Nourishes yin
Carrot: Strengthens the spleen
Green garlic: Low protein
Ingredients
Pork belly ( 1 piece ) | Carrot ( 1 cut ) |
Green garlic ( 3 roots ) | Ginger ( 2 pieces ) |
tempeh ( 1 tsp ) | Pixian Doubanjiang ( 1 tsp ) |
Edible oil (appropriate amount) | Cooking wine ( a little ) |
Light soy sauce ( A little ) | White sugar ( 2 teaspoons ) |
How to make twice-cooked pork with soy sauce
1. Cut the green garlic into sections, cut the carrot into diamond-shaped slices, and chop the black bean into pieces and set aside.
2. Prepare a small spoonful of Pixian Doubanjiang.
3.Put an appropriate amount of water in the pot, add the pork belly, and start cooking.
4. It is enough when the chopsticks can poke the skin.
5.Pinch off the pig hair on the skin, wash the meat and cut it into thin slices.
6.Put an appropriate amount of cooking oil in the pot, stir-fry the pork belly, and add ginger slices.
7. When the pork belly appears slightly burnt, add carrot slices and green garlic.
8. After stir-frying for a few times, push the meat slices, carrot slices, green garlic and white to one side, and add another Add Pixian bean paste on one side and stir-fry over low heat for a few times.
9. Add black bean paste and stir-fry until fragrant.The pot can be tilted a little so that there is oil on the bean paste side
10.After the red oil comes out of the bean paste Turn up the heat and stir-fry all the ingredients.
11.Add green garlic leaves, add a little cooking wine and light soy sauce, and add two small spoons sugar and stir-fry quickly.
12. The twice-cooked pork belly with soy sauce is ready.
13.The pork belly is boiled first and then fried.It is not greasy at all when you eat it
Tips
Pixian Doubanjiang , both tempeh and light soy sauce still contain salt, so there is no need to add salt later.
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