Twice-cooked pork with wild leek and moss

Twice-cooked pork with wild leek and moss

Overview

Wild leeks are called wild leeks in Yunnan, also known as big leeks and wild leeks. It looks like a garlic sprout, and its leaves, stems, flowers, and roots are all edible. The wild leek moss tastes like a leek. But it is fatter, tenderer and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an indispensable ingredient in making various ethnic dishes in Yunnan.

Tags

Ingredients

Steps

  1. Scrape and clean the pork belly and put it into a pot to cook.

    Twice-cooked pork with wild leek and moss step 1

  2. Let the cooked pork belly cool and cut into appropriate-sized pieces.

    Twice-cooked pork with wild leek and moss step 2

  3. Wash the wild leek and cut it into 3 cm long segments, cut the red pepper into slices, and slice the ginger and garlic.

    Twice-cooked pork with wild leek and moss step 3

  4. Heat the wok, pour a little oil to moisten the wok, then add the pork belly and stir-fry to release the oil.

    Twice-cooked pork with wild leek and moss step 4

  5. Scoop out some of the stir-fried oil, then add ginger and garlic and stir until fragrant.

    Twice-cooked pork with wild leek and moss step 5

  6. Add a spoonful of hot sauce and stir-fry.

    Twice-cooked pork with wild leek and moss step 6

  7. Add wild leek and red pepper and stir-fry until cooked.

    Twice-cooked pork with wild leek and moss step 7

  8. Add cooking oil, soy sauce and chicken essence and stir-fry for a few times before serving.

    Twice-cooked pork with wild leek and moss step 8