Spicy shredded pork belly and cabbage on the slimming and beauty table in early summer to relieve greasiness and appetizer
Overview
Summer is here, and if you want to stay in good shape, you have to control your meat ingredients. I set myself a recipe for three meals a day, and of course I cut back on meat again and again. Coupled with high-intensity exercise, it is no exaggeration for carnivorous people to say that their eyes will turn green when they see the naked body. No matter what, I have to let myself get some meaty flavor today. Although the term "tooth beating festival" has withdrawn from the stage of history. Haha, it is quite appropriate for me~ This is an extremely simple civilian dish, but it is very popular on the dining table. The cute-looking round cabbage has excellent beauty value. A plate of spicy hand-shredded pork belly cabbage can not only whet your appetite and increase your appetite, but it also has the effects of beautifying, moisturizing, whitening and removing freckles ~ slimming and beautifying at the same time. The cabbage is full of lard oil and hangs on the surface. Although it is not meat, it has a strong meaty aroma. Ordinary cabbage can also compete with meat world delicacies. Although it is inconspicuous, the spicy hand-shredded pork belly cabbage, which is bright in color, mouth-watering, splashing with gravy, crispy and slightly spicy, and has a long aftertaste, stimulates the appetite both visually and tastefully. It often becomes the case that one plate on the weight loss and beauty table is not enough and one needs to be added; a fresh vegetarian dish that leaves a lasting impression on people’s lips! The meaty aroma fills your mouth and is extremely delicious. Originally created by GODOFMERCY Moses Restaurant, this article is based on my real experience. The content is for reference only and is purely personal preference. Please do not comment unless you like it. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.
Tags
Ingredients
Steps
-
Prepare 1 cabbage (cabbage). Sichuan peppercorns, chili peppers, garlic, ginger, green onions.
-
Peel off the outermost layer of cabbage and discard. Wash the cabbage, peel the cabbage (cabbage) piece by piece, and wash it with clean water. Then tear it into small pieces with your hands and set aside.
-
Clean the pork belly and cut into 2cm square pieces. Peel and smash the garlic, slice the ginger, cut the green onions into sections, and set aside the Sichuan peppercorns and chili peppers
-
Pour 2 tablespoons of oil into the pot and cook over high heat until 7 or 8 layers are cooked; add garlic, ginger, peppercorns and dried chilies and saute until fragrant.
-
The pork belly is fried in an oil pan to fry out the fat in the pork belly, so that the texture will be more sticky and not greasy. Just wait until the color of the fat part becomes transparent. Pork belly shrinks quickly when exposed to high temperatures, and it will still have a tough texture after being stewed.
-
Cook in 1 spoonful of cooking wine and half a spoonful of sugar, stir well and stir-fry until fragrant. 1 tablespoon dark soy sauce.
-
Put 1 tablespoon of light soy sauce into the pot.
-
Put the bean paste into the pot.
-
Stir-fry quickly until all the seasonings including bean paste are evenly coated on the pork belly. Until all the pieces of meat have evenly turned reddish brown. Add a little water to the pot and simmer over low heat for a few minutes until the color is even. Add the cabbage and stir-fry over high heat. The leaves will be crispy and fragrant.
-
Add 1 spoon of salt and 1 spoon of chicken essence.
-
Finally add green onions for added flavor.