Stir-fried Cantonese pork belly

Overview

The scientific name of Cantonese cuisine is cucumber fern, also known as pod fern. It is a perennial herbaceous plant of the family Pteridaceae. It is distributed in the Xiaoxing'an Mountains and surrounding areas. It likes to grow under the mixed coniferous and broadleaf forests, in the bushes and on the wetlands of shallow mountains and rivers. Cantonese cuisine is rich in protein, fat, carbohydrates and multivitamins. It is a famous mountain vegetable in Northeast China. There are many ways to make Cantonese food, mainly stir-frying, and you can also make dumplings and steamed buns with meat fillings. Today’s dish is very simple, it is stir-fried Cantonese food with pork belly.

Tags

• hot dishes
• cantonese cuisine
• chicken essence
• onion, ginger and garlic
• oyster sauce
• pork belly
• refined salt
• thirteen incense
• water starch

Ingredients

Steps

1. 1 Wash the fresh Cantonese vegetables, blanch them in water, let them cool and cut them into long pieces

   

2. 2 Pork belly slices

   

3. 3 Mince onion, ginger and garlic

   

4. 4 Mix a small amount of water starch thoroughly and set aside

   

5. 5 Heat the pan with cold oil, add the pork belly slices and stir-fry over low heat. When all the fat from the pork belly has seeped out, add the chopped green onion and ginger and stir-fry until fragrant

   

6. 6 Add the chopped Cantonese vegetables and stir-fry quickly over high heat

   

7. 7 Add a little thirteen spices, add oil and salt and continue to stir-fry evenly

   

8. 8 Add minced garlic, chicken essence, thicken with a little water starch and serve

   

9. 9 Finished product

   

10. 10 Pure green food, very nutritious