Product name: Dry pot belly

Ingredients:

Main ingredient: 300 grams of cooked pork belly (seven mature).

Accessories: 100 grams of winter bamboo shoots, 10 grams of shiitake mushrooms, 10 grams of red pickled peppers, 5 grams of garlic, 5 grams of ginger, and 2 grams of green onions.

Seasoning: 50g oil, 3g salt, 3g MSG, 1g chicken essence, 4g oyster sauce, 10g pepper, 150g fresh soup, 5g cooking wine.

Preparation method:

1. Cut cooked pork belly and winter bamboo shoots into strips, shred mushrooms, shred red pickled peppers, cut onions into sections, and slice ginger.

2. Put oil in the pot, heat it up, add ginger and garlic, stir-fry the tripe strips until fragrant, add cooking wine when the tripe strips are dry and hot, stir-fry briefly, add winter bamboo shoots, add salt, Stir-fry MSG, chicken essence and oyster sauce until the flavors are fragrant, add fresh soup, simmer over low heat until the tripe strips are crispy and the juice is thick, sprinkle with pepper, add shredded fresh red peppers, shredded mushrooms, and green onions, pour a little tail oil, and serve. Put the pot into a dry pot.

3. Dry pot belly strips with thick soup and serve over fire. Mix as you eat, the more it cooks, the more fragrant and fragrant it becomes.

Making Points

Use a knife to scrape off the oil inside and outside the pork belly, rinse it clean, rub it with vinegar and salt, rinse it in hot water, blanch it in boiling water and drain it. Odor. Use seven-mature pork belly to crisp up faster when cooked.