material

Pork belly 300g, green garlic (also called garlic sprout) 2, coriander 100g, pepper 2, rice wine 1 tablespoon, oil 15ml, sugar 15g and soy sauce 2 tablespoons (30ml).

working methods

Wash and dry the pork belly, and then cut it into 1cm square cubes.

Wash the green garlic (also called garlic seedling) and cut it into 5 cm long pieces with an oblique knife. Wash celery, remove leaves and cut into 5 cm long slices. Cut the pepper in half.

Dry-bake the walnut kernel in a pot to give a fragrance, then take it out and chop it up, and let it cool for later use.

Heat the oil in the pan over medium heat. When the heat reaches 50%, add diced pork belly and stir-fry for about 3 minutes.

Add rice wine, sugar, salt and soy sauce and stir well.

Stir-fry green garlic, bell pepper and coriander in a pot over high heat for 2 minutes until all the ingredients are cooked.

Sprinkle chopped walnuts into the dish.

skill

When cooking pork belly, you should fully fry the diced meat and force the oil out, so that the meat is delicious and not greasy.

Green garlic and coriander are very delicate. Stir-fry in the pan for a few times, and it will be bad if you stir-fry for a long time.

Pork belly is soft and tender, so you can put it in the refrigerator and freeze it for 20 minutes, then take it out and cut it into cubes, which is neat and easy to cut.

You can also add all kinds of roasted nuts and cook them together according to your own preferences.