所需食材
- 五花肉300g
- 青蒜2根
- 豆瓣酱1.5汤匙
- 甜面酱1茶匙
- 生抽1汤匙
- 姜片
- 八角1颗
- 料酒1汤匙
食材准备
- 五花肉冷水下锅，加姜片、料酒、八角煮20分钟至断生，捞出晾凉切薄片
- 青蒜切斜段，葱白与蒜叶分开
烹饪步骤
- 煸炒出油：锅中少油，下肉片小火煸炒至卷曲、微微焦黄出油。
- 炒酱料：拨开肉片，下豆瓣酱小火炒出红油，加甜面酱炒匀。
- 合炒：下青蒜白段翻炒，加生抽，最后下蒜叶炒断生即可出锅。
小贴士
- 肉片切得越薄，煸炒后越香
- 豆瓣酱要小火慢炒才能出红油不发苦
Ingredients
- 300g pork belly
- 2 stalks garlic sprouts
- 1.5 tbsp doubanjiang
- 1 tsp sweet bean sauce
- 1 tbsp soy sauce
- ginger
- 1 star anise
- 1 tbsp Shaoxing wine
Preparation
- Simmer pork belly with ginger, wine and star anise 20 min until just cooked; cool and slice thin
- Cut garlic sprouts into segments, separate white and green parts
Steps
- Render: Pan-fry pork slices over low heat until curled and lightly browned, releasing fat.
- Sauce: Push pork aside, fry doubanjiang in the oil until red, stir in sweet bean sauce.
- Combine: Add garlic sprout whites, soy sauce, then greens — toss until just wilted.
Tips
- Slice the pork thin for the best texture
- Fry the bean paste over low heat so it turns red, not bitter
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