Scallion pork belly
By SusieConn
The pork belly on the front legs of a pig is easy to cook, so it is also a particularly good choice for frying. The tender pork belly, coupled with green onions and red peppers, is not inferior in appearance or taste.
Recipe Recommendations
- pork belly 300 grams
- coriander 1
- ginger slices appropriate amount
- green onions a
- green pepper one each
- red pepper appropriate amount
- salt 1 teaspoon
- cooking wine Half a spoon
- soy sauce 1 tablespoon
- white sugar 1 teaspoon
- water starch appropriate amount
Steps for Scallion pork belly
1
Prepare pork belly, green onions and green and red peppers.
2
Cut the pork belly except the fat meat into small dices, marinate with a little salt and cooking wine for a while.
3
Dice the green onions and cut the green and red peppers into small pieces.
4
Mix soy sauce, cooking wine, white sugar, and remaining salt with a little water to starch.
5
Heat the oil in the pan, stir-fry the ginger slices until fragrant, then add the cut fat meat and stir-fry until golden brown and the oil comes out.
6
Then pour in the marinated diced pork belly, stir fry until 80% done, and serve for later use.
7
Add the remaining oil in the pan, add the green onions and peppers and stir fry a few times.
8
Add diced pork and stir well.
9
Slowly pour in the pre-adjusted sauce, thin and sauce.Scallion pork belly Make Tips
Poetic heart phrase: 1: If you don't like to eat lard, you can directly remove the fat. 2: Marinate the diced pork first to taste better. If you like the color darker, you can add some soy sauce. 3: Don't use the sauce too thick.