Twice-Cooked Pork

‌ Huiguo is a dish with a heavier flavor, but the taste is spicy and tempting, fat but not greasy, and salty and delicious

Ingredients

Put some cold water in the pot, add ginger, peppercorns, and pork belly.
Cover and boil for 15 minutes
Pick up and freeze
The meat is completely cold, covered with plastic wrap and put in the fridge for about 1 hour. (Frozen meat is easier to cut)
Slice the pork belly
Red pepper cubes
Cut the garlic sprouts into small pieces (flatten the garlic sprouts)
Shredded ginger
Smash the garlic (you can chop it up according to your preference)
Heat the pan and add oil
Pour in the chopped pork belly
Sauté slowly until the fat and oil come out
Add sugar and continue to stir fry for 1 minute
Add a little salt, continue to stir-fry, and set aside
Heat the wok and add oil. Sauté the ginger and garlic until fragrant. (Be sure to use a bit more oil in this step—if there’s too little, the twice-cooked pork will turn out dry and not tasty.)
Then add bean paste
Fry together until fragrant
Add the pork belly and continue to fry for 3-5 minutes
Add red pepper and continue to stir-fry for 2 minutes (you can add a little salt to the red pepper, but don’t add too much because the bean paste is salty)
Then add the garlic sprouts and fry for 30 seconds
Add soy sauce and stir-fry evenly
Finally, pour in the garlic sprouts, turn off the heat immediately and stir well
Serve