Twice-cooked pork

Overview

Delicious twice-cooked pork, very delicious. It's actually very simple to do.

Wash the pork belly and put it into the pot, add cold water that covers the meat, and cook until the meat can be pierced with chopsticks. Remove the meat and place it in the refrigerator.
Cut the onion into cubes, slice the ginger, shred the garlic sprouts, and slice the garlic cloves.
Shred the peppers (eating thin peppers after autumn will cause gastrointestinal discomfort for many people. You can shred the peppers, then use the end of a rolling pin to knock out the pepper seeds, and rinse the pepper seeds with water. This will be much better and not very spicy. Use this leaky basin to directly drain the seeds out, which is more convenient)
Meat that has been frozen for a while will be easier to cut. Cut the meat into thin slices (the thinner, the better)
It’s best to cut the fermented black beans
Add oil to the pot, add a little more oil. When the oil is hot, turn to low heat. Add ginger slices and garlic cloves. Add a spoonful of Pixian watercress and tempeh. Stir-fry over low heat until red oil emerges (as shown in the picture). Add the sliced pork belly and stir-fry over high heat until the fat part becomes transparent. At this time, more oil will come out and you can pour out some.
Keep the fire high, add all the side dishes and stir-fry until cooked (you can add a little water when you first add the vegetables, the stir-fried vegetables will be more tender) and serve on a plate.