Carrots have high nutritional value, rich in protein, lignin and vitamins, and also contain a lot of carotene, which has many health functions for human body. Because carotene is a fat-soluble substance, it can only be absorbed by the human body if it is dissolved in oil, so carrots are best fried with meat. Pork belly is tender, smooth and palatable, and the stir-fried dish made of carrots is fresh, fragrant, tender and delicious. The addition of mushrooms makes this stir-fried dish more comprehensive in nutrition and richer in taste.

Tools/Materials Carrot 1

Pork belly150g

5 fresh mushrooms

A little garlic sprout

Cooking wine 1 teaspoon

A little ginger

1 tablespoon soy sauce

Red bean paste 1 spoon

0 1 carrots are washed and cut into small pieces.

Wash pork belly with warm water, and then cut into thin slices.

Fresh mushrooms are also washed and cut into small pieces.

Heat the oil pan, stir-fry the ginger slices until fragrant, and then put the pork belly slices into the pan.

Stir-fry until the color changes, and add 1 teaspoon of cooking wine, soy sauce and bean paste in turn.

After stir-frying, add a little water, and then put the carrot pieces into the pot.

Put the fresh mushrooms cut into small pieces into the pot.

After the fire boils, turn to medium heat and continue to cook for about 2 minutes. When the carrots are soft, add the garlic sprouts cut into small pieces.

Stir-fry with fire. Stir-fried garlic sprouts are soft and can be served.