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-> [Asian, Chinese, Ethnic, Meats, Pork] -> [Liang ban rou (twice-cooked pork) Recipe] |
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Liang ban rou (twice-cooked pork)
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Meats, Pork |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Bacon | | 6
| | Scallions | | 6
| slice | Fresh ginger | | 1
| tbsp | Salt | | 6
| | Scallions | | 3
| tbsp | Peanut oil | | 2
| tbsp | Garlic | | 1
| tbsp | Fresh ginger | | 1 1/2
| tbsp | Chili bean sauce | | 1
| tbsp | Dry sherry | | 1
| tbsp | Light soy sauce | | 2
| tbsp | Sugar | | 1
| tbsp | Salt |
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Procedures:
| 1 | Add to large pot of boiling water: bacon or pork belly, scallions, ginger, salt. | | 2 | Cover tightly; simmer for 1 ?hours. | | 3 | Remove meat with slotted spoon and drain well. | | 4 | Discard liquid. | | 5 | When bacon or pork belly has cooled, cut it into thin ?inch slices. | | 6 | Cut scallions into 3-inch pieces. | | 7 | Heat wok or large saute pan until hot. | | 8 | Add oil and pork and stir-fry for 10 minutes. | | 9 | Drain any excess oil. | | 10 | Add garlic and ginger; stir-fry 10 seconds. | | 11 | Add scallions and stir-fry 3 minutes. | | 12 | Add the other ingredients; stir-fry 3 minutes, mixing well. | | 13 | Serve at once |
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