Stir-fried Pork with Noodles and Pork

Overview

Nanfeng Pork is a traditional famous dish in the Jiangnan area. A kind of cured pork between ham and bacon, used as a condiment in dishes. It is only produced in the Jiangnan area, especially Jinhua and Lanxi, which are rich in wind meat. Beifeng meat is produced in Rugao, Jiangsu and other places. It is a seasonal cured meat product (generally cured during the Huangmei period) and can be tasted from July to September of the year. Its meat is tender, plump in fat, refreshing and not greasy, and is best for cooking in summer. I have a piece of Shanghai Lao Datong Xiang Zao Feng Pork at home. I cut two pieces and used them to make soup. After boiling one piece, I took it out and sliced it into slices and stir-fried the mugwort stalks. The special smell of the volatile oil of Chrysanthemum chrysanthemum mixed with the salty aroma of the Feng Pork was delicious

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• chrysanthemum chrysanthemum
• cooking wine
• dried chili pepper
• dried fungus
• edible oil
• feng meat
• garlic
• onion white
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Xiang Zao Feng Pork, to be honest, I don’t know the difference between Feng Pork and Bacon Pork. I think it looks very similar and the taste is almost the same

   

2. 2 I cut off a piece of pork belly, divided it into two parts, and cooked the soup together. One piece was used to fry the mugwort stalks. Choose a good chrysanthemum, as long as it has tender stems, cut it into even sections, soak the dried fungus, a small piece of ginger, three cloves of garlic, a few dried chili peppers, and a section of white scallion

   

3. 3 Boil water in a pot, add the pork belly, blanch the water and take it out

   

4. 4 Add water to the soup pot, wash the white scallions, cut off a small piece of ginger, wash the rest and put it into the pot, add the blanched pork belly, then pour in a little cooking wine, bring to a boil over high heat, and simmer over low heat for twenty minutes

   

5. 5 While cooking the meat, prepare other vegetables. Wash the mugwort stalks, wash and shred the soaked fungus. Peel, wash and slice the garlic. Wash and cut the dried chilies into chili rings. Peel and shred the remaining ginger

   

6. 6 Remove the pork from the cooked soup. By the way, the soup cooked with Feng Rou is really delicious

   

7. 7 I used two pieces of pork to make soup, and I sliced the other one

   

8. 8 Heat oil in a pan, add sliced garlic, shredded ginger, dried chili pepper and stir-fry

   

9. 9 Add the pork belly and stir-fry

   

10. 10 Turn to medium heat, add mugwort stalks and stir-fry

    

11. 11 Add shredded fungus and stir-fry for a minute or two

    

12. 12 Add a little sugar and stir-fry

    

13. 13 Add a little salt according to personal taste and stir-fry evenly before serving. The pork belly was so delicious that I didn’t add any more chicken essence

    

14. 14 Finished product

    

15. 15 Finished product

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 The stalks of the mugwort are tender and tender, the meat is delicious, the taste is unique and delicious