Fried pork with garlic sprouts and salt

Overview

Salt-fried pork is a home-cooked dish. It is very simple but very delicious and goes well with rice. There are different ways of making it. Generally, tempeh or watercress is added. The side dishes are also different, such as garlic sprouts, green peppers, dried beans, onions, etc. All will work. When I make my own salt-fried pork, I usually add both douban and tempeh, but today there is no Pixian douban, so I only add tempeh. If you have Pixian Douban, it is recommended to add the same amount as black bean sauce. Pixian bean paste tastes very good after being stir-fried. In addition, compared with the salt-fried pork recipe published a few years ago, today's seasoning contains more soy sauce and cooking vinegar. In fact, many times you don’t have to be limited in what seasonings you put in, as long as you feel it tastes good. Garnishes include green peppers and onions. Nothing else to say, everything goes well this weekend. ========Dispensable dividing line========

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• dinner
• cooking wine
• garlic
• garlic sprouts
• light soy sauce
• millet pepper
• onions
• pork belly
• sugar
• tempeh
• vinegar
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Cut onion, ginger, garlic, millet and pepper with a knife, half a spoonful of tempeh and set aside (sorry, I forgot to take a photo of the important tempeh), peel the pork belly and slice it for later use.

   

2. 2 Cut garlic sprouts into sections and green pepper into cubes. Mix one spoon of cooking wine, one spoon of extremely fresh soy sauce, one teaspoon of sugar, and half a teaspoon of salt to make a sauce and set aside. (The amount of seasoning should be adjusted according to the amount of ingredients and your own taste.)

   

3. 3 Heat a little oil in a pan. When the oil is hot, add the pork belly slices and stir-fry over medium-low heat until the fat meat spits out oil and the meat slices turn golden brown on both sides and are slightly curled to form "lamp nests". (Pork belly is fatter, so the base oil should be less. The pork belly tastes best when it is fried until the fat spits out oil and the meat slices are rolled. It is fat but not greasy. This is true for stir-fried twice-cooked pork or salt-fried pork.)

   

4. 4 Add onion, ginger, garlic, millet pepper, and tempeh and stir-fry until fragrant.

   

5. 5 Turn to high heat, add green pepper and stir-fry until raw.

   

6. 6 Add the garlic sprouts, add the sauce and stir-fry evenly, add a teaspoon of cooking vinegar and bring to the pot.