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Twice cooked pork
1 serving
Finely chop the leeks and ginger. Boil enough water and cook the meat with ginger and lew for 20 minutes. Remove the meat and let the liquid drain. Cut the meat first into large cubes, then cut them into thin slices. Pour over rice wine and let the meat soak. Roll over from time to time. Wash the paprika, cut in half and remove the seeds and partitions. Cut into pieces. In a bowl, mix the broth, sugar and black bean paste thoroughly. Put aside. Finely chop the chilli. Crush the garlic. Heat the oil in a pan or in a wok, stir for 1-2 minutes, fry garlic, chilli and paprika. Add slices of meat and top up the sauce. Fry over high heat, stirring until the meat is ready. Thicken with starch diluted in water, salt and serve hot
Finely chop the leeks and ginger. Boil enough water and cook the meat with ginger and lew for 20 minutes. Remove the meat and let the liquid drain. Cut the meat first into large cubes, then cut them into thin slices. Pour over rice wine and let the meat soak. Roll over from time to time. Wash the paprika, cut in half and remove the seeds and partitions. Cut into pieces. In a bowl, mix the broth, sugar and black bean paste thoroughly. Put aside. Finely chop the chilli. Crush the garlic. Heat the oil in a pan or in a wok, stir for 1-2 minutes, fry garlic, chilli and paprika. Add slices of meat and top up the sauce. Fry over high heat, stirring until the meat is ready. Thicken with starch diluted in water, salt and serve hot
ginger root - 20 ml, leek - 1 bunch, pork - 600 g, rice wine - 3 tbsp. spoons, or sherry - 3 tbsp. spoons, red pepper - 1 pc., or paprika - 1 pc., broth - 3 tbsp. spoons, sugar - 1 tbsp. spoon, beans - 2 tbsp. spoons, chilli - 1 pc., garlic - 2 wedges, peanut butter to taste, or corn butter to taste, corn starch - 1 tbsp. spoon, salt to taste
