蒜苗回锅肉 | 经典川菜、下单利器、零难度｜超级下饭的家常菜｜家常川味｜一人食｜留子食谱｜何时下厨｜美食up|

蒜苗回锅肉 ： 1.猪肉冷水下锅加姜片、干花椒，水开后转小火煮20分钟至全熟，放凉改刀切薄片。 2.热锅底油煸香蒜片姜片，猪肉进锅大火爆香，豆豉和川味豆瓣酱进锅，小火慢炒炒出红油。 3.下白糖、盐、生抽调味，蒜苗进锅翻炒断生起锅，完成！ Garlic Sprout Twice-Cooked Pork: 1. Boil pork belly with ginger slices and dried Sichuan peppercorns in cold water; simmer 20 min until cooked through. Cool and slice thin. 2. Heat oil; sauté garlic and ginger slices until fragrant. Add pork and stir-fry over high heat. Add fermented black beans and Sichuan chili bean paste; stir over low heat until red oil releases. 3. Season with sugar, salt, and light soy sauce. Add garlic sprouts and stir-fry until just tender. Serve.