Garlic green pepper twice-cooked pork

Overview

Dad cooked some pork and gave it to me to make twice-cooked pork. We have been married for three months, and my father has been worried that we newlyweds cannot cook, so he always finds ways to give us some simple and easy-to-make semi-finished ingredients, which is full of love. Although the finished product didn't look very good when I made it for the first time, it tasted particularly delicious.

Tags

• hot dishes
• sichuan cuisine
• chicken essence
• garlic
• garlic sprouts
• laoganma spicy black bean sauce
• light soy sauce
• onions
• pork
• small pepper
• white sugar
• green pepper

Ingredients

Steps

1. 1 Prepare the cooked pork, garlic sprouts and green pepper if you like.

   

2. 2 Cut the garlic sprouts into diagonal slices, cut the peppers into sections, cut the green onions into small sections, cut the peppers into small sections, and slice the garlic.

   

3. 3 Cut the cooked meat into slices of about two millimeters and fry it in a pan without pouring oil until it is slightly brown and slightly charred. (It’s best to use pork belly, I have to be a little lean)

   

4. 4 Take out the fried meat, add some cooking oil, and when the oil is hot, sauté the onions, garlic, peppers and the largest chopped garlic sprouts.

   

5. 5 Add the fried meat slices and stir-fry.

   

6. 6 Add a spoonful of tempeh, add more or less according to personal taste.

   

7. 7 Add a little salt. I put less salt in the sauce. If there is more, you can add less or none.

   

8. 8 Add light soy sauce and a little sugar.

   

9. 9 Stir-fry for a while and add green pepper segments and remaining garlic sprouts.

   

10. 10 Stir-fry until garlic sprouts and peppers are broken, add chicken essence and serve.