Stir-fried pork belly with cowpeas

Overview

Cowpeas are rich in protein, starch, fat, carbohydrates, crude fiber, calcium, iron, vitamin A, vitamin B, vitamin C, niacin, pantothenic acid, various amino acids, cell agglutinins and other ingredients. The combination of cowpeas and pork belly will increase your appetite in this hot summer.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• braised soy sauce
• chaotian pepper
• cooking wine
• cowpea
• garlic
• light soy sauce
• pork belly
• ginger

Ingredients

Steps

1. 1 Wash the cowpeas and soak them in cold water for twenty minutes. Add the cowpeas to a pot of boiling water and blanch them for two minutes. Put them in cold water and drain.

   

2. 2 Break a cowpea evenly into two pieces, hold the thick part in your hand, and then circle it.

   

3. 3 This is the folded shape, you can cut it off if you find it troublesome.

   

4. 4 Fold everything and set aside.

   

5. 5 Cut the pork belly and add soy sauce and cooking wine roux for fifteen minutes, longer is fine.

   

6. 6 Add oil to the pan and fry until there is a bit of tiger skin on both sides. Use chopsticks to flip it over to prevent it from falling apart easily.

   

7. 7 Mix braised soy sauce (or dark soy sauce), light soy sauce, thirteen spices, salt and oil into juice.

   

8. 8 Leave oil in the pot, add pork belly and stir-fry, stir-fry the oil from the pork belly. When the meat changes color, add garlic, chili and ginger.

   

9. 9 Add the prepared juice, turn it over twice, and it's ready to serve.