The practice of private Twice cooked pork

Health benefits

Onions: Hydrophilic

Green Pepper: Anti Cancer and Anti Cancer

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients

350 grams of pork leg meat with skin connected

Half an onion

1 green pepper

3 pieces of fragrant dried meat

A little oil

A little salt

Half a tablespoon of soy sauce

A little sweet noodle sauce

1 tablespoon Pixian Douban Sauce

1 teaspoon Dougu

Half a teaspoon of white sugar

A little monosodium glutamate

Ginger 1 small piece

The practice of private Twice cooked pork

1. Scrape and wash the hind legs thoroughly, then wash off the green peppers, onions, dried vegetables, and ginger.

2. Cut green peppers and onions into small pieces, slice dried Sichuan peppers into slices, and pat with ginger to loosen.

3. Put the hind leg meat in a cold pot, add beaten ginger, and cook until 80-90% cooked.

4. Take it out and let it cool for a while, then slice it into slices.

5. Place the pot over high heat, add a little oil and heat it up. Stir fry the meat slices until the oil is released and turns slightly yellow and curly.

6. Add green peppers, onions, and dried vegetables and stir fry for a while.

7. Add sweet noodle sauce, Pixian Douban sauce, and white sugar and stir fry until colored.

8. Add bean drum, soy sauce, monosodium glutamate, and a little salt and stir fry evenly.

9. Serve on a plate and ready to eat.

10. Take another cover picture.

Tips

1. Make this dish with pork hind legs, it's delicious, fat, and not greasy. 2. Sweet noodle sauce has a dark color, just add a little. (Less salt should be added).

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