1. The meat should be fresh pork belly, so that the diced meat in the fried sauce is moderately fat and delicious!
2. Pork belly must be stir-fried in the oil pan, that is, the feeling that it will collapse when it is eaten at last.
3. There must be chopped green onion in the fried sauce, and it should be put at the end. This is the finishing touch. Don't forget, it's easy to smell if the onion is put early.
ingredients
recipe calories: 36.5 (calories)
main ingredient
pork belly 5g
method/step
first, prepare the noodle code, wash the cucumber, wash the radish, celery, bean sprouts and green garlic. There should be some Toona sinensis, but it's out of season now. This code can be completely based on your own preferences and seasonal vegetables.
Peel the pork belly and dice it (the size depends on the size you like to eat)
Chop the onion and ginger (if you don't like onion and ginger, you can make a small bowl of onion in Jiang Shui)
Dice the vegetables and blanch the bean sprouts slightly (pinch the tip of the bean sprouts if you are particular)
Put oil in the pot.
Stir-fry the meat until it smells and changes color. Add bean paste
Add a little boiling water and stir-fry it slowly.
Stir-fry the sauce until it smells like bean paste. Add a little scallion, a little Jiang Mo or ginger juice.
When frying the sauce, you can cook noodles in a pan. When the noodles are cooked, take them out directly and put them on the fried ones.