Twice-cooked pork

Overview

Simple and easy twice-cooked pork, fried chicken and rice

Wash the pork belly bought at the market, put it in a bowl, add a little cooking wine, heat it in the microwave over low heat for 10 minutes until the meat is just broken, take it out, and slice it evenly (about 2 mm)
While the pork belly is being cooked in the microwave, slice an appropriate amount of ginger (the size of a fingernail), wash the green garlic, and cut into diagonal sections (separate the stems and leaves). Prepare 6 to 8 pieces of Sichuan peppercorns and an appropriate amount of Pixian bean paste
Put oil in the pot, heat up and stir-fry the ginger slices until fragrant. Change to medium heat and add the sliced meat and stir-fry until the meat slices turn into a lamp nest shape
Add peppercorns, green garlic stalks, and Pixian bean paste, stir-fry until the aroma comes out and the color is bright red. Add a little cooking wine and soy sauce (optional)
Add the remaining green garlic leaves, season with MSG, sugar (a little), chicken essence and pepper, stir-fry evenly and serve on a plate