Pork belly 1, Pleurotus eryngii 1, carrot 1/2, garlic sprout 1, ginger, garlic, lobster sauce 1, Pixian bean paste 1, and cooking wine 65438+

working methods

1, pork belly in cold water, add onion, ginger, pepper and aniseed, bring to a boil with high fire, and turn to low heat for cooking. Turn off the fire and stew for a while, then take it out and let it cool. Cut the cold pork belly into large slices for later use.

2. Wash Pleurotus eryngii and carrots and cut them in half for later use; Wash the garlic seedlings and cut them into sections obliquely. Cut ginger and garlic into powder. Mince Pixian bean paste and lobster sauce for use.

3, put a little oil in the pot, put the pork belly slices, stir-fry the pork belly slices until the oil is out, and put them out for use. Stir-fry minced ginger and garlic in the pan with the oil of fried meat slices, add lobster sauce and Pixian bean paste to stir-fry until fragrant, and then stir-fry red oil.

4. Add carrots and Pleurotus eryngii and stir fry for a while. When it's almost cooked, add the fried pork belly slices, boil Shao wine and soy sauce, and then add white sugar to neutralize the salty taste.

5. Finally, add the garlic seedlings (add the garlic white part first) and stir fry a few times. If it is broken, it can be cooked.