Sauteed Garlic Flavor Pork
2 (200 g) 1 cm thick pork loins, cut into 2 cm pieces,
salt and pepper, coated with flour
1 tbsp plain flour
Salt and pepper to taste
1/2 (100 g) onion, sliced 1 to 2 cm pieces
1 clove (5 g) of garlic, smashed
1/2 tbsp vegetable oil
50 ml Benridesu
1/2 tsp Doubanjiang (fermented chili bean paste)
Shredded cabbage, parsley, mini tomato, etc.
Mix well the Benridesu and doubanjiang in a bowl.
Heat the vegetable oil in a frying pan, add pork, onions, and garlic, stir, then add the Benridesu and doubanjiang mixture. Stir until thickened.