Ingredients: pork belly 150
Celery100g, red pepper 30g.
Accessories: oil, salt, pepper, aniseed, onion, garlic, cooking wine, soy sauce and oyster sauce.
working methods
1. Slice pork belly, soak it in boiling water for 2 hours, and rinse the surface with clean water before cooking.
2. Pour the oil in the pan, add pepper, aniseed, onion and garlic and saute.
3. Add bacon and stir fry.
4. Add cooking wine and soy sauce.
5. Add celery and red pepper.
6. Finally, add salt and oyster sauce.
Second, shredded green pepper
Ingredients: pork 150g, 3 green peppers, 2 cloves of garlic.
Accessories: soy sauce 1 tablespoon, starch 1/2 tsp, a little salt, cooking wine 1/2 tsp, vinegar 1/2 tsp. Family dinner menu 14 menu, these practices are very simple.
working methods
1. The materials are ready.
2. Shred pork and marinate for a while with a little soy sauce, cooking wine and starch.
3. Shred green peppers and cut garlic into foam.
4. Heat oil in the pot, add pork and stir fry quickly.
Third, taro barbecue
Ingredients: one pork belly and one taro.
Seasoning: onion, ginger, garlic, pepper, aniseed, white pepper, fennel and pepper.
working methods
1. Wash taro, peel and cut into small pieces.
2. Wash the pork belly, scrape off the dirt on the epidermis, and cut it into pieces, the size is as you like.
3. Boil the water in the pot and put the meat in the pot with cold water.
4. Boil the water for a short time, remove the meat and rinse the foam on the surface of cooked meat with hot water.
5. Pick up the frying pan and pour some oil. After the oil is hot, put it into the taro block and fry the taro slightly. Put it on a plate for later use.
6. Make oil in the pot. When the oil is hot, add pepper, aniseed, fennel, pepper, chili onion, ginger and garlic, and stir-fry the fragrance of these spices.
7. Pour in the cooked meat, stir fry for a while, stir fry the meat, and pour in the braised soy sauce.
8. Pour a bowl of boiling water. After the water boils, add salt, sugar and cooking wine and simmer for about 30 minutes. Pour in taro and stew it with meat.
9. simmer slowly. All the juice is collected in the meat and taro, and then it can be served.