回鍋肉 Twice-Cooked Pork **字幕 CC Eng. Sub**

🟢材料：
豬腩肉 350 克
蒜苗 150 克
長青椒 3 條
蒜頭 3 瓣
乾辣椒、薑, 適量
豆豉 5 克
豆瓣醬 1 湯匙
糖 1茶匙
鹽、鮮菇粉或雞粉 適量

🟢做法：
1️⃣ 豬腩肉洗淨，中小火煮20分鐘，切片備用。
2️⃣ 青辣椒煸炒至起虎皮，取出備用。
3️⃣ 把豬腩肉回鍋煸炒至出油，加入豆豉爆香，再加入薑片和蒜片，
加入1湯匙豆瓣醬、乾辣椒、蒜莖、青辣椒、蒜葉翻炒均勻，最後加入少量鹽、糖、鮮菇粉或雞粉調味即可出鍋。

🟢Ingredients:
Pork Belly - 350g
Garlic Sprouts - 150g
Long Green Peppers - 3 pieces
Garlic - 3 cloves
Dried Chili, Ginger - as needed
Fermented Black Beans - 5g
Chili Bean Sauce (Doubanjiang) - 1 tablespoon
Sugar - 1 teaspoon
Salt, Mushroom Powder or Chicken Powder - as needed

🟢Cooking Directions:
1️⃣ Wash the pork belly, simmer over medium-low heat for 20 minutes, then slice and set aside.
2️⃣ Stir-fry the long green peppers until they develop a wrinkled 'tiger skin,' then set aside.
3️⃣ Return the sliced pork to the wok, stir-fry until it releases oil. Add fermented black beans, stir-fry for fragrance, and add ginger slices and garlic slices. Add 1 tablespoon of chili bean sauce, dried chili, stems of garlic sprouts, long green peppers, and garlic leaves. Stir-fry evenly. Finally, season with a small amount of salt, 1 teaspoon of sugar, and mushroom powder or chicken powder. Stir well and serve hot.

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