Stir-fried twice-cooked pork with potato slices

Overview

How to cook Stir-fried twice-cooked pork with potato slices at home

Wash the pork belly and cook it in a pot of cold water until it is six or seven times cooked, take it out and let it cool. (Put a few pieces of ginger in the pot)
Cut the cooled pork belly into thin slices, peel, wash and cut the potatoes into thin slices, shred the ginger and cut the garlic sprouts into diagonal sections.
Blanch the potatoes in a pot of boiling water until they are tender, remove and drain.
Heat the pan with cold oil, put the meat slices and shredded ginger into the pan and stir-fry over low heat until the meat slices are slightly rolled and the oil turns yellow.
Add Pixian bean paste and continue to stir-fry over low heat to produce red oil.
Add sweet noodle sauce and stir-fry evenly.
Add potato slices and stir-fry evenly. Add cooking wine and light soy sauce and continue stir-frying for a while.
Finally, add garlic sprouts and stir-fry for a while.
Remove from pan and plate.