Bean curd twice-cooked pork

Bean curd twice-cooked pork

Overview

Make a dish of yuba twice-cooked pork. The pork belly has been cooked in advance. Wash and blanch the pork belly, then put it in a pot, add onion, ginger, cooking wine and aniseed and cook until it is six times cooked, take it out and let it cool.

Tags

Ingredients

Steps

  1. Let’s take a look at the ingredients

    Bean curd twice-cooked pork step 1

  2. Soak the yuba in warm water.

    Bean curd twice-cooked pork step 2

  3. Cut bean curd into sections and green pepper into diamond-shaped pieces.

    Bean curd twice-cooked pork step 3

  4. Cut the pork belly into large pieces.

    Bean curd twice-cooked pork step 4

  5. Blanch the yuba and set aside.

    Bean curd twice-cooked pork step 5

  6. Use green onions and ginger to cook in a pot, add bean paste and stir-fry over low heat to avoid burning the pot.

    Bean curd twice-cooked pork step 6

  7. Stir-fry the red oil, add the pork belly and stir-fry until the pork belly is oily, add cooking wine, soy sauce, and sugar and continue to stir-fry.

    Bean curd twice-cooked pork step 7

  8. Stir-fry until fragrant, add yuba and stir-fry evenly.

    Bean curd twice-cooked pork step 8

  9. Add green pepper and garlic slices before serving.

    Bean curd twice-cooked pork step 9

  10. Stir fry evenly.

    Bean curd twice-cooked pork step 10

  11. Let’s take a look at the finished product

    Bean curd twice-cooked pork step 11