Twice-cooked pork with garlic sprouts
Overview
Recently I saw on the Internet that everyone is making twice-cooked pork, so I came to join in the fun. It seems like this is my first time trying to make this classic dish! I have always eaten in restaurants outside, so when I was making it, I tried to remember the taste I had eaten, and added or subtracted seasonings appropriately according to my taste. The twice-cooked pork tasted pretty good too!
Tags
Ingredients
Steps
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Clean two small pieces of pork belly.
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Prepare some spices. I added onions, ginger, dried chilies, star anise, pepper, bay leaves, etc.
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Pour an appropriate amount of water into the pot, add pork belly and spices, a spoonful of cooking wine and a little salt and simmer for about 15 minutes.
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Clean a few garlic sprouts.
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Chop the white part of garlic.
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Cut the garlic leaves into small pieces.
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Slice a piece of ginger.
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Cut a few dried chili peppers into small pieces.
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Soak the cooked pork belly in cold water and rinse.
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Cut into thin slices.
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Heat a little oil in a pot, add pork belly and stir-fry.
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Add white garlic and stir-fry evenly.
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Add a spoonful of bean paste and stir-fry evenly.
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Add a spoonful of light soy sauce, a spoonful of cooking wine, a little chicken essence and sugar to taste.
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Add garlic leaves and stir-fry evenly.
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Cut off the garlic leaves and serve immediately.