Twice-cooked pork with sweet potato skin

Overview

How to cook Twice-cooked pork with sweet potato skin at home

Put the pork belly into a pot of cold water (add ginger slices, star anise, and peppercorns to the pot) and cook until just broken and remove.
Cut into thin slices and set aside.
This is sweet potato skin, which is sweet potato flour.
Cut the sweet potato skin into strips, cut the green pepper into small pieces, flatten the garlic sprouts and cut into diagonal sections.
Blanch the sweet potato skin in a pot of boiling water until soft, drain in cold water and set aside.
Heat the pan with cold oil, add the pork belly slices and stir-fry until it changes color and spits oil.
Add cooking wine and Pixian bean paste and stir-fry until colored.
Add the sweet potato skin and stir-fry, add soy sauce, light soy sauce, and sugar and stir-fry evenly.
Add green pepper pieces and stir-fry evenly.
Finally add the garlic sprouts and stir-fry evenly.
Finished product