How to make twice-cooked pork with black bean sauce

Have you lost many abilities after being accustomed to a dependent life? At least for most people, they have now lost the ability to cook. If you want to be omnipotent, you definitely don’t want to be like this. So, now please follow me to learn how to make twice-cooked pork with black bean.

1. Soak the fermented black beans in water until soft, then chop them together with the minced garlic. Chop the fermented black beans and stir-fry them in oil to create a very fragrant aroma.

2. Slightly blanch the meat until it is 50% cooked, then cut into thin slices. (I felt that the dough was too thin, so I vented my anger on the pork belly and cut it into thick slices, thinking that after eating it, the dough would complement the shape and gradually become thicker.) Ha. . . This is just my personal opinion. If you like delicious food, try to cut it into thin slices and fry it until dry, it will taste better. I am not good with knife skills and I am very timid, so I think thicker cuts are safer for my fingers~~

3. Use oil to sauté ginger and the fermented black beans and garlic from the first step, then add the fried meat, sprinkle some salt, add some soy sauce to increase the aroma, then add the garlic sprouts and stir-fry briefly before serving~~ I also added a spoonful of Lao Gan Ma, which is a bit spicy and delicious~

We all know that doing something well requires a lot of effort and time. Of course, it is the same with cooking, but your efforts will definitely be rewarded. When you cook delicious dishes, you will be able to impress others. Now, based on the above introduction, let’s make twice-cooked pork with fermented black beans.