Famous Authentic Chinese Recipe : Double Cooked Pork Slices
160g rump pork with skin
40g kale (or green peppers or cabbage)
A dash each of soy sauce, mashed garlic, garlic bolts, salt and sugar
Adequate amount each of Sichuan broad bean paste, sweet wheat paste, yellow wine, dried fermented beans, chopped green onion and chopped ginger
40g peanut oil
Boil the rump pork with skin in boiling water until 70 percent cooked, scoop it out, cook it for a while and cut it into thin slices 5 cm long and ½ cm thick. Cut kale into rectangular pieces, scald them in oil over high heat for a while and dump them into a strainer.
Put the pork slices in the pot, fry them over high heat until they curl into the shape of bulbs, add chopped green onion, ginger, mashed garlic, dried fermented beans, sweet wheat paste, broad bean paste, soy sauce and salt to fry for a while, sprinkle wine in, add sugar to stir fry a few times, throw kale and garlic bolts in to stir fry as well, lift the pot from the fire and place the mixture in a plate for serving.
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