Dried Pork Belly with Garlic Sauce

Overview

I used to go to Hunan restaurants to eat, and my favorite thing to eat was Youxian Xiangdong. The thin pork belly was stir-fried until it was fat but not greasy. The dried tofu absorbed the aroma of garlic sprouts, chili peppers and pork belly. It was fragrant and spicy and went very well with rice. Ever since I discovered it in supermarkets After this kind of five-spice dried tofu became available for sale, I started to make this dish at home. What I made was more in line with my family's taste. It was less spicy and less oily, which was acceptable to them. They ate it every time, even the garlic sprouts left on the edge of the pot. . .

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• dinner
• chicken powder
• dried fragrant
• garlic sprouts
• millet pepper
• oil
• oyster sauce
• pork belly
• tempeh
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare garlic sprouts, pork belly, and dried sesame seeds.

   

2. 2 Cut the pork belly into thin slices, wash and remove the beard from the garlic sprouts, separate the head and tail into sections. Soak the dried fragrant beans in boiling water, wash them, cut them into thin slices, wash and drain the tempeh

   

3. 3 Heat the pan, add the pork belly and stir-fry the oil until both sides are browned.

   

4. 4 Add the tempeh and garlic stems and stir-fry.

   

5. 5 Pour in the dried fragrant slices, sprinkle some water and continue to stir-fry evenly.

   

6. 6 Add salt and continue to stir-fry.

   

7. 7 Add soy sauce.

   

8. 8 Add oyster sauce and stir-fry for a while.

   

9. 9 Add chicken powder and a little sugar.

   

10. 10 Pour in garlic sprouts.

    

11. 11 Stir well and sprinkle with millet and peppercorns.