How to make twice-cooked pork with garlic sprouts

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  1.Wash the pork belly, garlic sprouts, garlic, ginger, pepper and green onions and prepare them

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  2. Slice half of the ginger, chop the rest finely, and chop the garlic finely.

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  3.Pour appropriate amount into the pot Add cold water, put the pork belly, add green onion slices, ginger slices, and Sichuan peppercorns, bring to a boil

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  4. After boiling, there will be bubbles.Use a spoon to beat all the bubbles and cook until the pork belly can be inserted with chopsticks

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  5.Take it out and let it cool, then cut into thin slices (try to have even thickness when slicing)

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  6.Cut the white garlic sprouts diagonally and cut the garlic sprout leaves into small sections

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  7. Heat the pot and pour in the cooking oil.Cook until 70% hot

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  8.Put the cut pork belly into stir-fry

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  9. Stir-fry until the pork belly is oily and push aside, add a spoonful of Pixian bean paste and stir-fry



10. Stir-fry until the Pixian bean paste becomes red oil, then add minced garlic and ginger, add an appropriate amount of cooking wine, and stir-fry together with dark soy sauce p>

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  11.Add the white garlic sprouts and stir-fry for a while

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  12.Then add garlic leaves, an appropriate amount of salt and chicken essence, and a little sugar to taste

• 13. Stir-fry evenly until the garlic leaves are cooked and then turn off the heat
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  14.Put it out and serve on a plate