Sea belt fried meat
By VicentaLakin
The sea belt, which is also known to the general population as Qubb, cabbage, mussels, Haekkombu, hippom, seaweed, seagrass, naturally growing along the north-west coast of the Pacific Ocean, is a cold-temperate seaweed. The main source of seaweed is natural growth, as well as artificial farming. Most of the products we see on the market are dry products, which can be stored for long periods of time and are good for people with brown, short, fine and fat. The sea belt is also well known as the Longevity Vegetable, the Sea Vegetable, the Iodine Champion。
Recipe Recommendations
- kelp 170 grams
- pork 60 grams
- salt 1 gram
- edible oil 3 grams
- cooking wine 5 grams
- soy sauce 6 grams
- onion 1 segment
- Jiang 2 grams
- garlic 2 cloves
- pepper powder 1 gram
- chicken essence 1 gram
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Sea belt fried meat
1
Raw materials: sea belts, pork, onions, ginger, garlic。2
Washed sea band chops, pork chops, onions, ginger slices, garlic slices。3
Put oil in the pot and add pork。4
When the fat part of the pork is oiled, the wine is cooked。5
Join raw smokes, fire。6
Add onions, ginger, garlic to the pot, and make the scent of it。7
Join the sea belt, fire。8
Add pepper powder, salt sauce, and pre-cooked chicken, and shut off the pan。9
The finished product。Sea belt fried meat Make Tips
One, I use fresh sea belts, which can be cooked with open water, and if you use dry seaweeds, you can eat them for a few hours. 2. The sea belt itself tastes salty, and when it is fired, care is taken about the amount of salt used. Three, pork, half fat, half thin. 4. Sea belts cannot be overfed at once to prevent indigestion. Five, if you like spicy, you can add a little chili。