Dry pot baby vegetable
By RubyKihn
Ingredients: douchi,chicken essence,salt,baby vegetable,green garlic,pork belly,white sugar,soy sauce,pepper,olive oil,sesame oil,dried red pepper
Recipe Recommendations
- baby vegetable appropriate amount
- pork belly appropriate amount
- dried red pepper appropriate amount
- green garlic appropriate amount
- olive oil a little
- soy sauce a little
- white sugar a little
- sesame oil a little
- salt a little
- chicken essence a little
- douchi a little
- pepper a little
- medium spice
- burn
- ten minutes
- ordinary
Steps for Dry pot baby vegetable
1
Two baby vegetables.
2
Some green and red peppers.
3
Cut the baby vegetable.
4
Put salt in the pan, boil the oil until the water boils, add the baby cabbage and blanch it for 1 minute and remove it. Control the water of the blanched baby vegetables and gently press them with your hands to squeeze out the water.
5
Slice the pork belly thinly, separate the garlic into white, and cut the garlic into small pieces. Cut the garlic cloves into large pieces and slice the ginger into thin slices.
6
Heat 2 tablespoons of oil in the pan, add the pork belly slices and stir-fry over low heat.
7
When stir-frying the meat until it is cooked, add fermented bean paste, stir fry with red oil bean paste, then add garlic, and continue to stir-fry the ginger slices until the meat color turns light yellow. Add garlic white, soy sauce, granulated sugar, chicken essence, and sesame oil to taste.
8
Finally, add baby cabbage and garlic green and stir fry for a while.
9
Put 1 tablespoon of oil on a dry pan on fire, add pepper and red pepper to stir-fry until fragrant. Transfer the baby vegetables to a dry pan, light an alcohol lamp, and eat while heating them.