condiments
Cabbage moss
200 grams
pork belly
150g
condiments
verdant
1 segment
energy
1 block
Garlic bulb
1 piece
Garlic stalk
1 piece
pepper
5 capsules
Eight angles
1 piece
Pixian bean paste
3 scoops
Cooking wine
Two spoonfuls
soybean
1 spoon
salt
1 spoon
refined sugar
1 spoon
step
1. Wash pork belly with skin, cut into pieces and put in a pot, then add warm water, onion, ginger slices, star anise and two spoonfuls of cooking wine.
2. Bring the fire to a boil, stew for another five minutes, stew for another five minutes, remove and drain.
3. Wash the cabbage moss, garlic sprout, pork belly, ginger, garlic and dried pepper for later use.
4. Cut the cabbage moss and garlic seedlings into sections with a diagonal knife, and separate the stems from the leaves, so does the garlic seedlings.
5. Slice the pork belly, and control the thickness yourself. I cut it thicker and it tastes fleshy. Slice ginger and garlic for later use.
6. Chopped cabbage, garlic seedlings, pork belly, ginger and garlic, Pixian bean paste. All the ingredients are freshly fried, so there is no hurry.
7. Put oil in a hot pot, add pork belly and stir fry to get oil.
8. Stir-fry dried peppers, ginger slices and garlic slices, then push the meat aside and add bean paste.
9. Stir-fry the red oil and fragrance of the bean paste on low heat, and then pour it into the pot for later use.
10. Put the oil in the pot, heat it, add the vegetable stalks and garlic sprouts and stir fry, which will burst into the fragrance of the vegetable stalks and garlic sprouts.
1 1. Add the vegetable leaves, stir-fry until soft, and add a spoonful of salt. Don't put too much, because the bean paste is salty. )
12. Pour in the fried pork belly and stir fry.
13. Add a spoonful of soy sauce and a spoonful of sugar to taste, stir-fry for two minutes on high heat, and you can go out.
skill
1. After the pork belly is cooked, simmer for a while to make the meat more cooked, otherwise there will be the illusion that it is cooked on the surface but not cooked inside, and there will be blood when cutting.
2. Drained pork belly can be frozen in the refrigerator for a while, and then sliced.