Wine-flavored twice-cooked pork
Overview
This dish was made when I suddenly found out that there was no cooking wine at dinner, so I used a little white wine instead of cooking wine to fry it, so I named it the wine-flavored twice-cooked pork O(∩_∩)O haha~. In fact, the process of making twice-cooked pork itself is not complicated, but it takes a long time to cook the meat, so the whole process takes 30 minutes.
Tags
Ingredients
Steps
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Clean all the ingredients, put the pork belly into boiling water, and cook until it is tender and can be inserted with a chopstick without any blood flowing out.
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While the meat is cooking, cut the garlic sprouts into sections.
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Slice onion, ginger, garlic, and cut dry chili into sections.
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Mix half a spoon of soy sauce, half a spoon of vinegar, half a spoon of white wine (I use the local "XX Taibai" wine, O(∩_∩)O haha~.), one spoon of Pixian County bean paste, and half a spoon of water to make the sauce.
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Use a knife to scrape off the hair on the skin of the cooked pork belly, then cut it into evenly thick slices. (I asked the chef to clean the hair for me when I bought the meat.)
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Heat the pan with cold oil (the base oil should be a little less, because the pork belly will release oil after a while). When the oil is hot, add the meat slices and fry until the fat meat spits out oil and a lamp nest appears.
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Look, there are slices of meat from Dengzhanwoer. This link is very important.
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Pour in the onion, ginger and garlic slices, pour the sauce along the edge of the pot and stir-fry until the water evaporates and red oil comes out.
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Add garlic sprouts and stir-fry evenly. Don't stir-fry for too long. Turn off the heat and add MSG. No need to add salt because the sauce is already very salty.
