stir-fried pork with drum-scented balsam pear
By GildaWelch
This dish has a strong aroma, and the spicy taste slightly overshadows the bitter taste, which is quite suitable for rice.
Recipe Recommendations
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried pork with drum-scented balsam pear
1
All ingredients are ready.
2
Wash the pork belly and cut it into thin slices, add cooking wine, soy sauce, vinegar (a few drops), and salt and marinate for 15 minutes.
3
Wash the bitter gourd, cut open to remove the flesh, and slice it for later use.
4
Heat the wok and pour in the cooking oil.
5
Put two spoonfuls of bean drum pan and stir fry.
6
After frying until the aroma is fragrant, add green onions, ginger and garlic and saute until fragrant.
7
Add the marinated pork belly and stir fry in the pan. Keep turning the pork belly to prevent the pig skin from sticking to the pan, stir-fry until it changes color, and stir up the oil.
8
For about 3 minutes, when the pork is dry and slightly crispy, add the bitter gourd and stir fry quickly.
9
After the bitter gourd breaks and changes color, add a small amount of salt and chicken essence, turn off the heat and serve on a plate.stir-fried pork with drum-scented balsam pear Make Tips
1. If you are afraid that the bitter gourd will be too bitter and affect the taste, you can blanch the bitter gourd in water first, and the bitterness will be greatly reduced. But what makes us good is this hardship, hehe. 2. The pork belly needs to be fully stir-fried to remove excess oil, and the meat will be more fragrant.