How to make stir-fried pork

1. Prepare all the raw materials. Slice the pork belly, remove the ribs from the pepper and cut into strips

2. Boil the pork belly in a pot (be sure to remove the fat first and then make it leaner so that the fat is not greasy and the lean pork cannot be dried). When the color fades, add onions and ginger and stir-fry

3. Add chili, tempeh, garlic and a spoonful of light soy sauce and stir-fry over low heat until the chili has budgerigar. Finally, add a little salt, a little sugar, and a small amount of vinegar. Cook dried bamboo shoots and roast mutton tendons.

1. Soak the soft dried bamboo shoots in small water one night in advance. Clean them the next day and remove the hard part at the roots. If the gun cannot cut any part, cut it and discard it

2. Slice the remaining bamboo shoots, clean and cut the mutton tendons into suitable sizes for the mouth

3. Prepare one star anise, two dried chili peppers, and one Small slices of cinnamon and two pieces of galangal

4. Peel and cut the ginger into slices, crush the garlic, and cut the green onions into circles

5. Use oil in a cold pot and add the green onions. For the other spices, stir-fry over medium heat until fragrant

6. These are the types of sauces used. There are no restrictions on well-known brands. Just use the taste you like

7. Put in 1 Spoon spicy sauce, 1/2 spoon soybean paste and stir-fry until fragrant, pay attention to control the doneness without burning it

8. Add the mutton tendons and stir-fry, turn on the heat now

9. Add rice wine, light soy sauce and stir-fry evenly

10. Add water to cover the food, add brown sugar and allspice and bring to a boil. The amount of brown sugar should be adjusted according to your own sweetness level. Allspice does not need to be used. It is recommended to add too much

11. Cover and simmer over low heat for ten minutes, add the dried bamboo shoots, and stew again for about 30 minutes until the mutton tendons are as pliable as you like. How to make scrambled eggs with mushrooms and green peppers

1. Peel the mushrooms, rinse them, and soak them in clean water for 10 minutes.

2. Break the eggs into a bowl and stir them with chopsticks. It is best to stir for a while until there is a layer of fine bubbles on the surface of the egg liquid.

3. Remove the stems and seeds from the peppers and cut into diagonal slices.

4. Drain the cooked mushrooms and set aside.

5. Add some oil, bring to a boil, scramble the eggs first, the raw eggs will increase in size a lot and look very soft.

6. Flip the raw eggs. After frying both sides, you can use a frying spoon to shake them into lumps or small pieces according to your preference. After the eggs are fried, put them on a plate and set aside. .

7. Prepare bowl juice, 2 tablespoons of light soy sauce, 1 tablespoon of oil, a little bit of white sugar, and a little salt and mix evenly.

8. Add some oil to the pot again, bring to a boil and sauté the onions, ginger and garlic. Add the mushrooms and stir-fry. The mushrooms may be very hard at first.

9. Fry the mushrooms until the moisture is reduced and the mushrooms become soft.

10. Sprinkle in chili flakes and stir-fry until raw.

11. Pour the small pieces of fried raw eggs into the pot and mix well.

12. Pour in the prepared bowl of juice, stir well and stir-fry the sugar color. Because of the added oil, it also has the effect of thickening the gravy.

13. A delicious and nutritious scrambled egg with mushrooms and green peppers is completed. The time from lighting the fire to starting the pot should not exceed 10 minutes. It is a delicious and quick homemade stir-fry.