Steps of frying pork belly with leek flower
1.？ Family portrait of the main ingredient.
2.？ Family portrait of processed ingredients: leek flowers are cut into sections, and flower buds are also edible; Soak the millet pepper and cut it into sections, which will be more spicy than the whole frying; Half of ginger is cut into foam for later use, and the other half is pickled with pork belly; Pork belly is cut into thin slices or thick strips and marinated with half a slice of ginger, a spoonful of soy sauce and dilute starch.
3.？ Drain the excess water starch in the pickled pork belly. Hot pot, put three spoonfuls of oil, when the oil is 50% hot (the oil begins to bubble), stir-fry pork belly. Because there is water starch, oil will spill out and can be blocked with a pot cover.
4.？ After the pork belly turns white, push it aside, add ginger and soak the millet pepper until fragrant.
5.？ Then add chives and stir fry for a minute or two.
6.？ Stir-fry and add some salt to taste.
7.？ When cooking and taking photos, the leek flower is unevenly heated.
8.？ Pork belly is fat and thin, and tastes just right after pickling and stirring. Leek flowers are in season and very delicate. Super delicious!