When stir-frying twice-cooked pork, be sure not to put it into the pot directly. Remember these two tips. The more you chew, the more fragrant it will be. It will be more flavorful and less greasy. Twice-cooked pork is my favorite among all kinds of side dishes. The fat and lean

Stir-fried twice-cooked pork, do not put it into the pot directly. Remember these 2 tips. The more you chew, the more fragrant it becomes, and the more flavorful and non-greasy

Twice-cooked pork is my favorite among all kinds of side dishes. It's satisfying, the fat part is not greasy at all, and the lean meat is not too spicy. When paired with garlic sprouts or other side dishes, it will be full of color and flavor.

Stir-fried twice-cooked pork is actually quite simple, but why do some people still find it not tasty enough? It turns out that even the simplest operation requires mastering some skills. When stir-frying twice-cooked pork, it is a big mistake to stir-fry the pork directly into the pan. No wonder it comes out very greasy and the meat is very woody!

Before frying, the pork must be cooked in advance. Skills are also crucial when cooking. There is also a trick when frying that everyone needs to master. Today I will teach you these two tips. The more chewy it is, the more fragrant it becomes. It looks and tastes very tough, and it is more delicious and not greasy. Learn how to try it as soon as possible.

【Stir-fried twice-cooked pork】

Ingredients required: pork belly, garlic, star anise, garlic sprouts, bean paste, tempeh, light soy sauce, dark soy sauce, salt, chicken essence

1. After buying the pork belly, clean it and put it into the pot, add Add 2 star anise, pour a pot of water, and start cooking over high heat.

2. When the pork belly is cooked until it is 8 times cooked, you can turn off the heat. Be sure not to cook it completely. If you fry it again, it will easily become overcooked and become unpalatable. Take out the meat, let it cool, then slice it and set aside. Cut the garlic into slices, wash the garlic sprouts and cut them into small pieces for later use.

3. Pour a little cooking oil into the pot, heat the oil, put the pork belly in, and start to stir-fry slowly until the fat is fried, so that the fat part will not be greasy at all. Take out the stir-fried pork belly, put the garlic and tempeh in the pot again, stir-fry until fragrant and add a spoonful of bean paste.

4. Stir-fry until red oil appears, then pour in the pork belly and continue to stir-fry for a while. Add an appropriate amount of light soy sauce, dark soy sauce, salt, and chicken essence in the middle, stir-fry evenly, and finally pour in the garlic sprouts and stir-fry briefly. Stir-fry the garlic sprouts twice until they are broken, and then you can take them out of the pot.

Cooking skills:

Stir-fried twice-cooked pork must not be put into the pot directly. There are two very critical skills that everyone needs to master. First, when cooking the pork belly, be sure not to cook it completely. Cooking until 8 is done is enough. Second, before officially frying the pork belly, remember to stir-fry the pork belly in the pot to stir out the fat.