When eating in summer, I have little appetite. Stir-fry a bright-colored, sour, spicy and appetizing dish. It tastes good, but it will stimulate the taste when served with rice. Pi County bean paste is a regular seasoning in my family. I like the sour but slightly spicy taste. It's very delicious to make ants climbing trees, and so is the stir-fried pork.
The pork belly is stir-fried until it is very dry, fluffy and crispy. The rice bamboo absorbs the aroma of the meat, making the taste richer and fuller. One dish with meat and vegetables solved the food for both of us.
Twice-cooked pork with rice bamboo
Recipe Recommendations
- Zizania appropriate amount
- pork belly appropriate amount
- green pepper appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- Pi County Douban appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Twice-cooked pork with rice bamboo
1
Slice pork belly.
2
Cut water bamboo into hob pieces.
3
Blanch the rice straw in water until soft and remove it. Supercooled water is controlled for use. It is said that it can remove oxalic acid.
4
Blanch the pork belly in water, remove it out and pour it into cold water for later use.
5
Put a little oil in the pan and stir-fry the pork belly until it becomes slightly yellow. Water bamboo absorbs oil, so don't pour it out.
6
Put a spoonful of Pi County bean paste and stir-fry well.
7
Add 1 teaspoon of white sugar, 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine, two-thirds teaspoon of salt, and half a bowl of water. Bring to a boil over high heat and simmer for two or three minutes.
8
The juice is collected on fire.
9
Add green peppers and stir-fry until raw. Remove from the pan and add chicken essence and mix well. Drip some sesame oil to enhance the fragrance.