Twice-cooked pork with garlic sprouts

Overview

Twice-cooked pork, as the name suggests, is made in one pot. The side dishes used are different according to personal taste. My favorite is garlic sprouts. In fact, authentic Sichuan twice-cooked pork is indispensable for garlic sprouts, but no matter which side dishes are included, it is a very good meal.

Tags

• hot dishes
• old man
• sichuan cuisine
• winter recipes
• lunch
• famous dishes
• chicken essence
• cooking wine
• edible oil
• garlic cloves
• garlic sprouts
• pork belly
• white sugar
• ginger

Ingredients

Steps

1. 1 Soak the pork belly in water until there is no blood and the meat turns white.

2. 2 Soak the pork belly in water until there is no blood and the meat turns white.

3. 3 After the pork belly is cooked, let cool slightly and cut into thin slices. While the meat is cooking, slice the garlic sprouts, ginger, and garlic cloves into slices for later use.

4. 4 Heat the pan, add very little oil, and moisten the pan so that the meat won't stick to the pan when it goes in.

5. 5 Stir-fry the meat until it becomes curly, add ginger slices and garlic cloves. Stir fry until fragrant.

6. 6 Add cooking wine, bean paste, sugar and stir-fry for a while.

7. 7 Add the roots of the garlic sprouts. When cutting the garlic sprouts, cut the roots and leaves of the garlic sprouts into sections and separate them. Stir fry for a while.

8. 8 Finally, add garlic leaves and chicken essence, stir-fry evenly and serve.

9. 9 It's delicious. Let's eat. Note: Because the bean paste is very flavorful, you generally don’t need to add salt and soy sauce unless the taste is too strong.