Spicy and delicious 10-minute oil-free version of twice-cooked pork

Ingredients

• Pork belly A large piece
• Lao Ganma 2 spoons
• Onion, ginger, garlic, pepper A handful of each
• Chicken essence/salt, cooking wine 1/4 spoon

Steps

1. Prepare materials

2. Prepare the sauce: put bean paste in a bowl

3. Add chicken essence and cooking wine

4. Slice onions and ginger and mince garlic Grab a dozen peppercorns

5. You can cut some more dried chilies

6. Turn on low heat and put the meat into the pot

7. Fry until both sides change color

8. Add ingredients

9. Add sauce

10. Stir fry the cooked meat slices over high heat (you can add some salt if it is not salty enough)

11. Add the green onions, mix well and turn off the heat

12. Put it on the plate and eat~

13. The finished product is bright red in color, spicy and delicious, and meaty and chewy

14. Another perfect side dish

15. Let’s take a close-up. The taste is quite strong.Spicy

Tips

1. Don't fry the meat for too long, otherwise it will become old. If it is really too old, you can steam it to save the taste. After steaming, the meat will be softer and not so tight< /li>
3. Add the scallions and stir for a few times before turning off the heat, otherwise the scallions will not be green
5. It was supposed to be Pixian Doubanjiang, but I ran out of mine and the Laoganma version is also quite delicious