Twice-cooked Pork with Black Bean Flavor

Twice-cooked Pork with Black Bean Flavor

Overview

This twice-cooked pork adds some abalone mushrooms. The mushrooms can add flavor and freshness, and can also absorb the fat in the meat, making the twice-cooked pork fragrant but not greasy

Tags

Ingredients

Steps

  1. Add star anise, Sichuan peppercorns, chili and ginger slices to the pork belly and cook for 20 minutes

    Twice-cooked Pork with Black Bean Flavor step 1

  2. Cool and slice the cooked pork belly

    Twice-cooked Pork with Black Bean Flavor step 2

  3. The dried abalone mushrooms have been soaked in water in advance

    Twice-cooked Pork with Black Bean Flavor step 3

  4. The dried tempeh was mixed with sesame oil and then steamed for half an hour

    Twice-cooked Pork with Black Bean Flavor step 4

  5. Put a little oil in the pot, add some minced ginger and black bean paste, add a little bean paste and stir-fry until the red oil appears

    Twice-cooked Pork with Black Bean Flavor step 5

  6. Add pork belly, add a little sugar and stir-fry evenly

    Twice-cooked Pork with Black Bean Flavor step 6

  7. Add abalone mushrooms and stir-fry for about a minute to allow the mushrooms to absorb the flavor

    Twice-cooked Pork with Black Bean Flavor step 7

  8. Finally, add an appropriate amount of leeks to enhance the flavor

    Twice-cooked Pork with Black Bean Flavor step 8

  9. Stir-fry until the leeks are broken.

    Twice-cooked Pork with Black Bean Flavor step 9