Twice-cooked Pork (Essence Version)

Overview

Children who don’t like meat will also fall in love with this dish~

Pour the meat under cold water, add cooking wine, ginger slices and green onion segments and bring to a boil over high heat until the meat is just cooked (you can use chopsticks to penetrate without bleeding).
Rinse the pork belly with cold water and slice into slices. Cut the green and red peppers into diamond-shaped slices and set aside.
Pour a small amount of oil into the pot and stir-fry the pork belly. When the meat becomes oily and slightly curled, add the Pixian bean paste, ginger, garlic and black bean paste and stir-fry until fragrant.
Pour a small amount of oil into the pot and stir-fry the pork belly. When the meat is a little curled up in oil, add the Pixian bean paste, ginger, garlic, tempeh and Sichuan peppercorns and stir-fry until fragrant.
Add green and red peppers and stir-fry until green.
Then add green garlic and stir-fry until fragrant.
Finally, add an appropriate amount of sugar, chicken essence, and light soy sauce to taste and it is ready to serve.