Production steps
1. Prepare an appropriate amount of konjac, cut it into pieces and put it on the plate for later use. Let's start preparing the head, prepare the right amount of ginger, and cut the ginger into pieces and put it on the plate for later use. Prepare an appropriate amount of garlic, mash garlic and put it in a bowl filled with ginger for later use.
2, side dishes to prepare a little green pepper, red pepper and garlic seedlings, you can also prepare according to your own preferences. Green pepper and red pepper are cut into sections, and garlic seedlings are cut into sections and put on the plate for later use. Prepare a proper amount of pork belly, slice the pork belly and put it on a plate for later use. All the materials are ready. Let's start cooking.
3, konjac cold water is boiled in a pot, and the cold water is removed after the water is boiled, so that the taste of konjac will be more gluten. Heat oil from the pan, stir fry ginger slices and minced garlic, stir fry pork belly, and stir fry lard in pork belly. Add cooking wine, bean paste, soy sauce and oyster sauce, stir-fry evenly, then add konjac slices, stir-fry over high fire, add a little edible salt, then pour in the side dishes, stir-fry until the side dishes are cut off, and then take out the pot. After it is made, it tastes delicious, smells fragrant, looks appetizing and tastes more fragrant.
skill
1. The ingredients and seasonings used above should be properly prepared according to your own taste and food intake. It is not advisable to prepare too much to avoid unnecessary waste.
2. When you make this konjac, you must pay attention to the timing and time. When cooking konjac, be sure to put it in a pot with cold water. After the water is boiled, be sure to take out the cold water. This is to make konjac taste more gluten-free. Stir-fry quickly when frying, so that konjac is the best.