Ingredients: 200 grams of pork belly with skin, 2 pieces of dried five-spiced beans, 2 green garlic, 1 fresh red pepper
1/2 tsp each of light soy sauce and cooking wine, 1 tbsp sweet noodle sauce, 1 tsp sugar, 1/4 tsp chicken essence, 5 g shredded ginger, vegetable oil to taste
1. Cut the pork belly into large cubes; cut the dried beans into strips; the green garlic is separated into small pieces, and the red pepper is desteed and seeds, and cut into small pieces.
2. Stir the pork belly with soy sauce, ginger shreds and cooking wine and marinate for 10 minutes.
3. Heat the pan in oil, add the marinated diced meat, sauté over low heat until the diced meat is significantly reduced and the fat comes out, and put the diced meat out for later.
4. Put the dried spiced beans in the pot, stir-fry for about 1 minute, and set aside.
5. Put the sweet noodle sauce and sugar into the pot, pour in water and fry until fragrant.
6. Add the sautéed pork belly and dried beans and stir-fry until colored.
7. Add chicken essence, garlic white and red pepper and stir-fry.
8. Add garlic green sections when you are about to come out of the pot, stir-fry evenly.
Love Tips
Because the noodle sauce is salty, you don't need to put salt when curing meat, so as not to be too salty.
Do not fry meat and dried beans for too long to avoid hardening the texture.
Selected from the book "Gold Edition Home Cooking", all rights reserved.