Classic Sichuan Cuisine: How to Make Gong Bao Rou (Garlic Chive Pork) Correctly? Did You Get It Right? Don't Forget to Collect!
Garlic Chive Pork with Belly
1. Pork belly in cold water, add green onion, ginger, cooking wine, boil for about 30 minutes
2. Slice garlic chive and white cut tender pork belly, cut garlic chive into oblique slices
3. Remove pork after boiling, slice thinly
4. Add pork to a cold pan, add dried Sichuan peppercorns and ginger slices
5. Stir-fry until excess oil is released, add Doubanjiang (fermented broad bean paste), Douchi (fermented black beans), old soy sauce, and white sugar, stir-fry evenly
6. After fragrant, first add garlic chive and stir-fry evenly
7. Add salt, chicken broth powder, and light soy sauce, stir-fry evenly
8. Then add garlic green and stir-fry until not burnt
9. Plate and serve, Garlic Chive Pork with Belly is ready!
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