Slice pork, cut garlic sprouts, slice garlic and ginger, and some Sichuan pepper, soy sauce, and broad bean paste.
Cooking process
1. First, fry the fattier pork slices to render out the oil, then add all the pork and continue frying, while adding Sichuan pepper, garlic and ginger.
2. When the surface of the pork becomes slightly crispy, add broad bean paste and stir well(spoon first, if not enough add later), then pour in some soy sauce (both soy sauce and broad bean paste are salty, so no need to add salt!).
3. Add garlic sprouts at the end, as they take a short time to cook and this prevents them from burning.
(Some sugar can be sprinkled at this step, which is a traditional method, but I rarely add sugar now for health and it still tastes good.)
4. Serve it in a slightly deep plate or bowl to avoid oil spilling, then well done and enjoy!
5 Comments
No recipe…
Recipe plz!
Is that kosher pork? (Can we pretend?)
Ingredients preparation
Slice pork, cut garlic sprouts, slice garlic and ginger, and some Sichuan pepper, soy sauce, and broad bean paste.
Cooking process
1. First, fry the fattier pork slices to render out the oil, then add all the pork and continue frying, while adding Sichuan pepper, garlic and ginger.
2. When the surface of the pork becomes slightly crispy, add broad bean paste and stir well(spoon first, if not enough add later), then pour in some soy sauce (both soy sauce and broad bean paste are salty, so no need to add salt!).
3. Add garlic sprouts at the end, as they take a short time to cook and this prevents them from burning.
(Some sugar can be sprinkled at this step, which is a traditional method, but I rarely add sugar now for health and it still tastes good.)
4. Serve it in a slightly deep plate or bowl to avoid oil spilling, then well done and enjoy!
Where’s the cabbage?