#Spring ploughing is carried out # into the middle of March, every year March is the most comfortable time of spring, the temperature at this time is not high or low, the temperature continues to be about 20 degrees Celsius, birds singing and flowers, breeze blowing, vibrant, spring full of feeling, people are particularly comfortable. After a whole winter, some of our body's nutrients are depleted, and our body is very tired, which affects our appetite. Spring is the most need for "supplement" time, our diet can not eat big fish and meat every day, need meat and vegetarian matching, eat more meat and soy products, today share a favorite dish of my children - chili curd bamboo fried pork belly, this dish is made of curd bamboo, pork belly and chili pepper, the dish is particularly beautiful, delicious and cooking, always not tired. After spring, regardless of whether you are rich or poor, don't forget to eat this dish, simple and trouble-free, supplement the nutritional body bar.
【Recipe analysis of fried pork belly with chili curd and bamboo】
Prepare some ingredients: buy a few green peppers, two millet spicy, an appropriate amount of olive oil, choose about 300 grams of fresh pork belly (pork belly is one of the parts of pork, the meat quality is divided into five layers, fat and lean, the meat is tender and not greasy, you can be fried with many ingredients, making people particularly appetizing), 50 grams of dried curd bamboo, a little warm water, a little salt, a few cloves of garlic, half a spoonful of cooking wine, a little light soy sauce and old soy sauce, a few green peppers, a little five-spice powder, chicken essence and salt, other condiments.
Correct production order:
1: Buy dried curd bamboo, pork belly and chili pepper, first put the dried curd bamboo in a container, add an appropriate amount of warm water, add a small spoonful of baking soda and salt, soak the curd bamboo until soft, cut into sections of the same length, control the moisture and set aside.
2: Wash the pork belly in advance, change the knife and cut it into pieces of the same thickness, put the pork belly in a container, add a spoonful of cooking wine, add half a spoonful of light soy sauce, add a spoonful of salt, grasp evenly repeatedly, and marinate for about half a quarter of an hour.
3: Wash the green pepper and millet pepper, cut it diagonally into several small pieces, peel off the skin of some garlic heads, chop into minced garlic, chop the ginger into fine green onions, prepare some side dishes and pork belly, and start making this chili curd bamboo stir-fried pork belly.
4: Heat the pan slowly for a while, spread the pork belly in the pan, fry the fat oil over medium-low heat, and quickly stir-fry for a while.
5: Push the pork belly aside, add some minced garlic and ginger and stir-fry until fragrant, add some millet pepper and green pepper, and stir-fry over high heat for one minute.
6: Finally, pour in the soaked curd bamboo, stir-fry a few times over high heat, add some green pepper cubes, add a spoonful of light soy sauce and oyster sauce, and add half a spoonful of old soy sauce to tone.
7: Add half a spoonful of chicken essence to the pot, a little five-spice powder and pepper, add a drop of salt, quickly stir-fry a few times, collect the juice out of the pot, this chili curd bamboo fried pork belly can be eaten, the meat quality is not woody at all, and the whole house is fragrant after coming out of the pot.
Stir-fried pork belly with chili curd bamboo is a homemade dish, curd bamboo tastes soft and hard, the taste is particularly Q elastic, with pork belly and chili, making the dish more appetizing, fragrant, unsatisfying and appetizing, always not tired of eating.
Have you ever eaten this stir-fried pork belly with chili curd and bamboo? (The pictures in the article are all from the Internet)