Proportion is very important——twice-cooked pork with garlic sprouts

Proportion is very important——twice-cooked pork with garlic sprouts

Overview

In the past, stir-fried twice-cooked pork usually had no fixed seasonings. Sometimes soy sauce was added, sometimes chicken essence was added, and sometimes sugar was added to enhance the flavor. The side dishes are also diverse, including garlic sprouts, onions and green peppers. In addition, garlic sprouts, dried tofu, carrots and cabbage are also used. Some time ago, I learned how to cook twice-cooked pork from a food video with a national-level chef, using sweet noodle sauce, and the chef specifically emphasized that proportion, including the ratio between main ingredients, ingredients and seasonings, is the key. Although I have used sweet noodle sauce for stir-frying twice-cooked pork before, I have never considered the proportion of seasonings. This time I learned another trick.

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Ingredients

Steps

  1. Put the pork into the pot with cold water, add two slices of ginger and a spoonful of cooking wine to remove the fishy smell, and cook for about 30 minutes. When you insert a chopstick lightly, the water will flow out without blood.

    Proportion is very important——twice-cooked pork with garlic sprouts step 1

  2. Slice onions, ginger and garlic, mix one spoon of cooking wine, one spoon of Pixian bean paste, half a spoon of sweet noodle sauce, half a spoon of soy sauce and half a spoon of sugar into a sauce, add a little chicken essence and MSG and set aside. (Tips: The exact amount of Pixian bean paste, sweet noodle sauce, soy sauce and sugar depends on the amount of ingredients, but the ratio must be: 2:1:1:1. The chef said the ratio is critical.)

    Proportion is very important——twice-cooked pork with garlic sprouts step 2

  3. Let the pork belly cool and cut into thin slices, and cut the garlic sprouts into sections. (Tips: You can use less or more meat according to your own preferences, but the ratio must be particular. The ratio of main meat to ingredients is generally 6:4.)

    Proportion is very important——twice-cooked pork with garlic sprouts step 3

  4. Heat the pan with cold oil, the amount of oil can be a little less, and stir-fry until the fat meat spits out oil and curls, and the meat slices appear like a dimple. (Whether you are making twice-cooked pork or salt-fried pork, stir-fry the fat meat until it spits out oil and rolls up, and it will be delicious.)

    Proportion is very important——twice-cooked pork with garlic sprouts step 4

  5. Add the sauce and stir-fry until the red oil comes out.

    Proportion is very important——twice-cooked pork with garlic sprouts step 5

  6. Add the ginger and garlic slices and stir-fry until fragrant.

    Proportion is very important——twice-cooked pork with garlic sprouts step 6

  7. Add garlic sprouts (or green peppers, onions, dried tofu and other ingredients) and stir-fry until raw.

    Proportion is very important——twice-cooked pork with garlic sprouts step 7

  8. Just before serving, add the green onions and stir well. (Stir-fried green onions are a bit spicy when raw, but they smell like rotten green onions after frying, so add them in just before taking them out of the pot, and wait until the green onions just begin to break.)

    Proportion is very important——twice-cooked pork with garlic sprouts step 8