【Twice-cooked pork cheek】

Overview

The pork cheek meat is very fat, which is called chaotou meat in our hometown. Many people do not throw it away or use it to refine oil. I think it's such a pity. I'd better use it and make twice-cooked pork. As a result, the two kilograms of pork cheeks were fried so sweet and fragrant that they were eaten by the two of us at noon. The taste was not impressive

Tags

• hot dishes
• doubanjiang
• dougu
• garlic sprouts
• pork cheek
• white sugar
• soy sauce

Ingredients

Steps

1. 1 Boil the pork cheek in a pot of cold water [add a small amount of Sichuan peppercorns, ginger slices, and salt]; cook until a chopstick can be inserted through it

   

2. 2 The lymph nodes on the pig's face must be removed, and then cut into 1.8 mm slices

   

3. 3 Garlic sprouts, garlic leaves cut into pieces

   

4. 4 Chop bean paste into fine pieces; bean paste; white sugar; soy sauce

   

5. 5 Heat the pan, add a little oil, and fry the meat until it is just rolled up [shape of lamp nest]

   

6. 6 Then add the bean paste and stir-fry the bean drum until the meat takes on color

   

7. 7 Then add garlic sprouts, a little sugar, and stir-fry for 1 minute

   

8. 8 Put garlic leaves

   

9. 9 Do not fry garlic leaves for too long. If it takes too long, the color will not look good and the taste will not be good. At this time, put a little soy sauce, turn it over, and it's ready

   

10. 10 Remove from the pot and plate