Stir-fried pork belly with carrots and green peppers
Overview
When I was growing up, most of the meat I ate at home was boiled until it was about seven to eighty percent done, then pan-fried until fragrant. The extra oil would be put in a tank, and used for stir-frying. Then some celery, green garlic sprouts, or vegetable stems would be added to stir-fry the meat slices. In my hometown, this way of eating is called fried pork, and adding other vegetables is called stir-fried pork. Later, I gradually learned that it is called stir-fried twice-cooked pork. Haha, there are too many ways to call it, so I will call it stir-fried pork belly. I used carrots and green peppers, you can also use red peppers and green peppers. I used carrots and green peppers. If you like spicy food, eat the peppers. If you like carrots, eat the carrots. Everyone can choose what they like. One dish, you get the best of both worlds.
Tags
Ingredients
Steps
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Prepare ingredients.
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Put the meat in cold water and remove the foam when it boils.
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Add ginger and star anise and cook until cooked.
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While the meat is cooking, you can cut green peppers and carrots.
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Cut the onions and ginger into slices and prepare the black bean sauce.
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Pour the cooked meat into cold water.
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Heat the oil in the pan and sauté the onions and ginger until fragrant.
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Add pork belly and stir-fry.
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Stir-fry the meat until fragrant and add the tempeh.
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Add 1 spoon of light soy sauce and half a spoon of dark soy sauce and stir-fry until coloured.
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Add carrots and stir-fry evenly.
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Add green pepper and stir well.
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Add a little salt and stir well before serving.
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Load the disc.
