Health benefits
Pork belly: Nourishes yin
Red pepper: Appetizer, digestion
White sugar: Low protein
Ingredients
Pork belly ( 200g ) | Scallions ( appropriate amount ) |
Ginger slices ( 4 slices ) | Red pepper ( 1 piece span> ) |
Oil ( appropriate amount ) | Pixian Doubanjiang ( 1 spoon ) |
Laoganma Tempeh ( 1 spoon ) | Dried red pepper ( appropriate amount ) |
White sugar ( 2 spoons ) | Chicken essence ( 1 spoon' ) |
Sweet noodle sauce ( 1 spoon ) |
How to stir-fry twice-cooked pork with green onions
1. Prepare a piece of pork belly (three fat and seven thin).
2.Put the pot on the fire, put the pork belly in cold water and bring to a boil, add the green onions , cook the ginger slices for fifteen minutes.
3. It is better to use a chopstick that can pierce through.
4. Remove and let cool, put down the skin and cut into slices.
5. Cut the red pepper into slices again.
6. Cut green onions into sections and set aside.
7. Put a little oil in the pot, put the pork belly in the pot and stir-fry over low heat to get the oil.The meat slices are slightly curled.
8.Add in the dried red pepper, stir-fry the ginger slices, and add the red pepper slices together Fry it.
9. Put the Pixian bean paste, Laoganma fermented bean paste, and sweet noodle sauce in a small bowl in advance.
10. Add in step 8 and stir-fry over low heat until the sauce becomes fragrant.
11.Pour in the green onions and stir-fry for one minute.
12. Then add sugar and chicken powder.
13. Stir-fry over high heat and remove from the pan quickly.
14. Serve it in a container and serve it with rice.It is a good meal.vegetable.
Tips
The pork belly must be cut into thin slices and the oil must be stir-fried to make it curl; the bean paste must be stir-fried over low heat to get the red oil; the sauce contains salt, so there is no need to add any more salt.
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