Ingredients
Pork belly
1 catty
Carrots
1 piece
Taro
6 pieces
Ginger
A little
Onion
A little
Cinnamon
A little
star anise
a little
oil
a little
salt
p>
An appropriate amount
Sugar
An appropriate amount
Light soy sauce
An appropriate amount
Dark soy sauce
p>Appropriate amount
Recipe
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1/5 Peel and cut the taro into cubes.
2/5 Cut the pork belly into thick slices.
3/5 Heat 60% oil in a pan, add pork belly, ginger, star anise, and cinnamon, and stir-fry the meat until both sides are slightly yellow. Add light soy sauce, dark soy sauce and water and boil for ten minutes.
4/5 Add carrots, taro cubes and salt and cook until the juice is reduced.
5/5 Serve on a plate and sprinkle with chopped green onion.
Share a delicious carrot-fried pork belly. Carrots are rich in vitamins. When paired with pork, they have rich taste and delicious color and fragrance. Let’s see how I make it.
Ingredients:
Carrots
Pork belly
Millet pepper
Ginger
Green Garlic sprouts
Soy sauce
Cooking wine
Method:
Pan the ginger and chop into small pieces.
Crush the white garlic into flat pieces and cut into sections for later use.
Cut millet and pepper rings and set aside.
Grate the carrots into shreds to shorten the cooking time and taste better than cutting them into slices.
Cut the pork belly into thin slices.
Pour a little oil into the pot, heat it up, then reduce the heat to medium-low, add the pork belly, and stir-fry until the pork belly is oily. (After the pork belly is fried, pour out the oil from the pot.)
Stir-fry the pork belly until it is slightly golden and red in appearance. Pour in a spoonful of soy sauce, a spoonful of cooking wine, add minced garlic, millet pepper, and green garlic sprouts and stir-fry. Fragrance comes out.
Pour in carrot shreds, garlic sprouts, and a little salt. Sauté until the carrots are tender.
Today, this home-style fried pork belly with carrots is ready. Come and try it, friends.
Crush the ginger into flat pieces.
Crush the white garlic into flat pieces, cut into sections and set aside.
Cut millet and pepper rings and set aside.
Grate the carrots into shreds to shorten the cooking time and taste better than cutting them into slices.
Cut the pork belly into thin slices.
Pour a little oil into the pot, heat it up and then reduce the heat to medium-low, add the pork belly, and stir-fry until the pork belly is oily. (After the pork belly is fried, pour out the oil from the pot.)
Stir-fry the pork belly until it is slightly golden and red in appearance. Pour in a spoonful of soy sauce, a spoonful of cooking wine, add minced garlic, millet pepper, and green garlic sprouts and stir-fry. Fragrance comes out.
Pour in carrot shreds, garlic sprouts, and a little salt. Sauté until the carrots are tender.