How to make twice-cooked pork with wild rice stem

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make twice-cooked pork with water bamboo shoots.

1. Add water to a pot and bring to a boil. Add some crushed garlic, ginger slices, scallions, and a few peppercorns to cook until fragrant. Add the pork belly and cook for about 20 minutes.

2. Cook until the pork belly can be easily pierced through with chopsticks, then remove from the heat and let cool. Cut into thin slices when it is not hot, try to cut it as thin as possible

3. Wash and slice the wild rice stems, cut the remaining scallions, ginger, and garlic into shreds, and slice them for later use. Soak the fungus in water, wash and set aside

4. Heat the oil in a wok, add the meat slices and fry until the surface is slightly yellow and curled. Pour out some of the lard in the wok and leave the bottom oil.

5. Add Pixian bean paste and sweet noodle sauce, stir-fry until fragrant, then add meat slices, onion, ginger and garlic, stir-fry, add cooking wine, sugar and a little dark soy sauce and stir well

6. Add wild rice stem and stir fry for a while

7. Add the soaked black fungus and a little salt according to taste.

8. Stir-fry until wild rice stem and black fungus are cooked through.

Today’s introduction to twice-cooked pork with water bamboo ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!