Twice-cooked pork

Twice-cooked pork

Introduction:

Production steps:

Step 1: prepare two pieces of pork.

Step 2: put pork into a boiling water pot, add chopped green onion and ginger, 10 Chinese prickly ash and 1 star anise to taste, pour in cooking wine to remove fishiness, cover the pot and cook for 10 minutes, remove and cool.

Step 3: cut the chilled pork into thin slices and set aside.

Step 4: Ten garlic sprouts, pick and wash, cut into small sections of hob, set aside.

Step 5: oil in a hot pan, saute chopped green onion and ginger, add 2 tbsp of bean paste.

Step 6: add 1 spoonful of Pixian spicy soybean paste.

Step 7: pour in the pork slices, stir fry the oil.

Step 8: add 1 tbsp soy sauce and a little hot water, cover for 2 minutes.

Step 9: when the meat tastes good, pour in the garlic sprouts.

Step 10: add a little salt.

Step 11: transfer 1 teaspoon of Da Xi Da Ji Jing, stir fry evenly, then out of the pot.

Materials required:

Pork: 200g

Garlic sprouts: 10

Pixian spicy bean paste: 1 teaspoon

Bean paste: 2 teaspoons

Soy sauce: 1 teaspoon

Da Xi Da Ji Jing: 1 tsp

Salt: a little

Cooking wine: moderate

Star anise: 1

Chinese prickly ash: 10

Note: I add a little salt because my family has a heavy mouth. This dish can be served without salt, because Pixian spicy bean sauce, Douban sauce and soybean sauce all have salty taste, and the salinity is enough.

Production difficulty: Advanced

Technology: stir fry

Production time: 10 minutes

Taste: spicy