Twice-cooked pork with sweet potato skin

Overview

Twice-cooked pork is a home-cooked dish that many friends like. If you add some pancake crust made of sweet potato flour and stir-fry it, in addition to the salty flavor of the dish itself, the chewy sweet potato skin will bring more layers of taste and texture to the dish. In fact, many home-cooked dishes have a very different taste with just a little change.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• doubanjiang
• garlic seedlings
• pork belly
• sugar
• sweet potato flour
• zanthoxylum bungeanum
• ginger slices
• pepper
• salt

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 First make sweet potato skins, add sweet potato flour and appropriate amount of water to make a paste and set aside;

   

3. 3 Heat a little oil in a wok, spread the batter into pancakes and fry until cooked, then turn off the heat;

   

4. 4 Put the pork belly in a pot of cold water, add cooking wine, peppercorns, and ginger slices and cook for 10 minutes;

   

5. 5 Let cool and slice the sweet potato skins, cut the cooked pork belly into thin slices, and cut the garlic sprouts into sections and set aside;

   

6. 6 Put a little oil in the wok, add the pork belly slices and stir-fry;

   

7. 7 Fry until the meat is oily, then add the sweet potato skin and stir-fry evenly;

   

8. 8 Then add Pixian bean paste and stir-fry until fragrant, add a little salt, pepper and sugar to taste;

   

9. 9 Finally, add the garlic sprouts and stir-fry until raw.