Health effects
Pork belly: nourish yin
Star anise: regulate qi, relieve pain, dispel cold
Zanthoxylum bungeanum: dehumidify
Ingredients
Pork belly ( 100g ) | Soaked black fungus ( 20 pieces ) |
Green, red and purple peppers ( half and half ) | Carrots slices ( 20 slices ) |
Ginger ( 5 Gram ) | Chives ( 2 plants ) |
Octagonal ( 1 piece ) | Zanthoxylum bungeanum ( 20 pieces ) |
| Garlic cloves ( 4 cloves ) | Edible oil ( A little ) |
Salt ( Adequate amount ) | Light soy sauce ( a little ) | Yellow wine ( a little ) | White sugar ( a little ) |
How to make colorful twice-cooked pork
1. Slice green, red, purple peppers, and carrots, soak the dried fungus, wash and set aside.
2. Add water to the pot, add some ginger, green onions and rice wine, and add a fresh section of pork belly at the same time Cook until 8 minutes done, take out and cool slightly and cut into 1.5mm slices.
3. Chop onion, ginger and garlic, prepare star anise and peppercorns for later use
4. Add cooking oil to the pot and heat it up.First add peppercorns and star anise and fry until fragrant, then add ginger and garlic., chives and pork belly slices, add a small amount of rice wine and stir-fry until the oil is released, then pour in an appropriate amount of light soy sauce.
5. First stir-fry the carrots and fungus, and finally add the green, red and purple peppers After frying in the pan, add salt, sugar, and chicken essence, stir-fry evenly, and serve on a plate.
Tips
1.You can increase or decrease the amount of pork belly according to personal preference;
2.Carrots should be put into the pot before other side dishes to stir-fry the carotene.
3.For those who like spicy food, you can add an appropriate amount of chopped Chaotian pepper when cooking in the fourth step.
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