Preserved egg and amaranth stew

Overview

Simple and easy to do

Prepare the ingredients, cut the pork belly into copper plate thickness, and divide the preserved eggs into quarters
Wash and cut amaranth into sections
Add oil to the pan, stir-fry the pork belly to release the oil, then add minced garlic and stir-fry until fragrant
The preserved eggs are also fried until fragrant
First add the amaranth stalks and fry until they change color, add half a bowl of boiling water, cold water is also acceptable, then add the leaves, add salt and chicken essence
Stir-fry the leaves until soft, pour into a casserole, add red pepper, and simmer until the pot comes to a boil
Let’s eat