Twice-cooked pork

Overview

Autumn is here, let’s make a plate of twice-cooked pork belly with autumn fat. Usually, pork ham or pork belly is used to make twice-cooked pork. This time I chose pork neck. The meat is crispy and tender, fat but not greasy. Using pork neck to make twice-cooked pork is worth a try.

Tags

• private kitchen
• maternity
• children
• old man
• sichuan cuisine
• winter recipes
• shanxi cuisine
• lunch
• famous dishes
• chicken essence
• edible oil
• green garlic
• light soy sauce
• pork neck
• red bean paste
• scallions
• tempeh
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add cooking wine, ginger slices, salt, green onions and pork to the water, bring the water to a boil, reduce to low heat and simmer for 30 minutes, then remove

   

3. 3 Soak the cooked pork in cold water until completely cool

   

4. 4 After cooling, cut the pork into thin slices and cut the garlic into sections

   

5. 5 Heat a wok, add cooking oil, ginger slices and red bean paste, stir-fry until fragrant

   

6. 6 Add tempeh cut into small pieces and stir-fry until fragrant

   

7. 7 Add sliced pork and stir-fry

   

8. 8 After the pork is stir-fried, add green garlic, light soy sauce and chicken essence and stir-fry until the green garlic changes color, then remove and serve on a plate