Some call it triple-layered pork, which is marinated and barbecued to become barbecued pork, or fire brisket. Common dishes include stewed eel with fire brisket, one of the Cantonese recipes, made with peanuts as the main ingredient, the cooking technique of stewed eel with fire brisket is based on casserole, and the taste is of native savory. Roasted pork belly is also used in the stew, which is a famous winter dish of Cantonese cuisine.
Common dishes include: stewed eel with roast pork belly stewed eel with roast pork belly stewed eel with roast pork belly stewed eel with roast pork belly stewed eel with roast pork belly stewed eel with roast pork belly stewed eel with roast pork belly stewed eel with roast pork belly stewed eel with roast pork belly stewed eel with roast pork belly stewed oyster sauce, which is most famous for its hairy vegetables.
The best way to make this dish is to make it into a stew with black oyster sauce
Materials: 30 grams of hairy vegetables, 200 grams of roasted pork, 50 grams of black oyster sauce, green onions, carrots, 3 slices of ginger, 2 teaspoons of wine, 2 teaspoons of oyster sauce, 2 teaspoons of soy sauce, 1/2 teaspoon of sugar, l5 cups of black oyster sauce, and a good amount of sesame oil.
Making:
①Soak and wash the hairy vegetables, rub them with 1 tablespoon of oil, fly them in water, and strain the water.
②dried oysters wash clean, soak in water for a while, soak oysters water reserved for use.
3 hot pan with 2 tablespoons of oil burst incense ginger and scallions, put the black oysters burst through the wine, add oyster sauce, soy sauce, salt, sugar, soaked oyster water simmering until the black oysters will be soft, put the hair of the vegetables simmering for 20 minutes (simmering can be added to the boiling water), discarded scallion segments, add roasted brisket and slices of red carrots simmering for a few moments, thickening the sauce with cornstarch water, sprinkle in a little sesame oil fried can be.