How to Make Twice Cooked Pork

    Cook and then return to the wok, much of the fat is removed, making it delicious without weight gain. Spicy, salty, fresh, a rare side dish in summer.

    Main ingredients

    Pork belly 300 grams

    Side ingredients

    1 piece of big onion Chicken essence 1/2 spoon Appropriate amount of water Peanuts Appropriate amount of oil Red Chili peppers Appropriate amount Sugar 1/2 spoon Bean paste 2 spoons Shuichuan Bean sauce 1 spoon Soysauce 1 spoon Five-spice powder 1 spoon How to make return-to-wok pork belly

    1. Place the pork belly in a cold water pot, cook until 90% done, turn off the heat and let it cool in the original broth, cut the big onion and red chili peppers into pieces.

    2. After the pork cools down, take out and slice it, heat the wok, add a small amount of oil, then place the sliced pork to stir-fry and release the pork fat.

    3. Move the cooked pork to one side, add 1 spoon of bean paste sauce and stir-fry until red oil is released.. 4. Add 1 spoon of soysauce and 1 spoon of five-spice powder, stir-fry evenly, then add half a spoon of sugar for seasoning, stir-fry until fragrant, add the big onion pieces and red chili peppers, stir-fry evenly again, season with chicken essence before serving.

    Stir-fry the pork belly until it is done, then scrape it to one side of the pan and add a spoonful of (fermented broad bean paste) to extract red oil.

    Add 1 spoonful of soy sauce and 1 spoonful of five-spice powder, stir-fry evenly, then add half a spoonful of sugar for seasoning. Cook until fragrant, then add sliced green onions and red peppers, stir-fry evenly. Add chicken essence for seasoning before serving.