Health benefits
Pork belly: moisturizing
Ingredients
Soaked yuba (150g ) | Pork belly ( 50g ) |
Green garlic (4~5 stalks) ( 100g ) | Cooking oil ( 50~100ml ) |
Pixian Doubanjiang ( 1 tablespoon ) | Sichuan peppercorns ( 3~5g ) |
How to stir-fry yuba with green garlic
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1. Slice the pork belly (you can cook it first and then cut it), cut the yuba into cubes, cut the green garlic into sections, and smash the garlic head
2. Add oil to the wok, add pork belly and stir-fry until the oil is released, add bean paste and stir-fry until the red oil appears
3.Add peppercorns and green garlic stalks and stir-fry
4. Stir-fry the green garlic until half-cooked and add the yuba
5.Green garlic When the stems are cooked, add green garlic leaves and stir-fry for a few times
6. Remove the pot and plate p>
Tips
Green garlic is not allowed Fry until fully cooked, otherwise the taste and appearance will be affected; Pixian bean paste is very salty, so there is no need to add salt; Sichuan vegetables have a large amount of oil, so you can add as much cooking oil as you like according to your family's eating habits; the number of peppercorns is also determined according to your family's eating habits.
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