Twice-cooked pork

material

Half a catty of pork belly, one sharp pepper, 4-5 green garlic, (in fact, the authentic twice-cooked pork also needs to be dried with dried beans, and then garnished with red pepper, our family does not have it, omitted), 2 teaspoons white sugar, 1 tablespoon soy sauce , 2 grams of salt, chicken essence, cooking wine, ginger slices, spring onions; garlic slices, 1 tablespoon of Pixian bean paste

practice

Pre-treatment: The whole piece of pork belly is cooked in hot water (chopsticks can be penetrated), order some cooking wine, put two slices of ginger, two or three sections of green onion; then cool in cold water. Among them, the step of cooling in cold water can make the meat shrink quickly, help shape, and increase the chewy. It is a key step for an ordinary cook to become a chef, and it cannot be omitted.

1. Cut the green pepper into diamond-shaped segments, pat the green garlic, and cut into inch segments. Garlic head and garlic leaves are separated.

2. Pre-processed pork belly slices, the thinner the better. I'm just working on it, it's thick.

3. Garlic smashed (not shot), Pixian Douban chopped into velvet (crushed a little look good and delicious).

4. Put the processed meat into the oil pan and stir fry. Until the meat is rolled, it becomes brown.

5. Put the super good sliced ​​meat to the side, add the minced garlic and Pixian watercress, and fry the red oil over low heat.

6. Pour the sharp pepper and green garlic, cook sugar, soy sauce, salt. Note: Pixian bean paste and soy sauce have saltiness, salt must be put as appropriate.

7. When the scent of pepper and garlic comes out, add green garlic leaves and chicken essence to evenly mix. The green garlic leaves ripen quickly. This step only takes 30 seconds or less, as long as you see the green garlic leaves wrapped in oil.

8. Get out of the pan~~