How to make fried dough sticks and twice-cooked pork

The most easily overlooked thing in cooking is the heat. When making fried dough sticks and twice-cooked pork, the heat is very important. Pay attention to the heat and it will undoubtedly be a successful dish. When you entertain guests at home, you don’t have to go to a big hotel. Preparing a delicious dish like this will also impress your guests.

1. Prepare the main ingredient (pork belly): wash the pork belly, add appropriate amount of salt, one star anise, a small piece of ginger, boil it in water, and 20 minutes after the water boils, remove the pork belly, let it cool, and slice it for later use.

2. Cut the dough sticks into sections and set aside

3. Cut the garlic sprouts into sections; slice the garlic; chop the ginger into cubes and cut the green pepper into sections. Prepare bean paste, fermented black beans and other condiments

4. Heat the pan with cold oil, heat the rapeseed oil until it is 80% cooked, add the pork belly, add the onion, ginger, garlic, and pepper, and stir-fry until the fat part of the pork belly gradually turns yellow.

5. Shiny and transparent, with a slightly curled shape.

6. Add fermented black beans, bean paste, and green peppers and stir-fry. Then add appropriate amounts of light soy sauce, dark soy sauce, sugar, and chicken essence to season.

7. Add fried dough sticks and stir-fry for 30 seconds and garlic sprouts for 10 seconds.

8. Finally, serve it on a plate and sprinkle with sesame seeds. A delicious twice-cooked pork that goes well with rice is ready.

You can also study food during the holidays. Fried dough sticks and twice-cooked pork is also a popular delicacy. It gives people a great sense of accomplishment after making this dish.