Oil is used for cooking meat, and the oil temperature is preferably medium. If the oil temperature is too high, it will easily make the meat taste stale. If the oil temperature is low, the meat will not only fail to separate out the oil, but will also absorb the oil. When frying the pan with onions, ginger and garlic, use the same medium-warm oil and stir-fry until slightly browned.
Time: 15 minutes
Calories: 898 calories
Sharing: Three people
Celery, dried bean curd, twice-cooked pork
Recipe Recommendations
- pork belly 200g
- dried bean curd 50g
- celery 100g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- bean paste 10g
- douchi 8g
- sugar 2g
- salt appropriate amount
- soy sauce a teaspoon
- chicken essence appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Celery, dried bean curd, twice-cooked pork
1
Pour water into the pan and bring to a boil, add pork belly, add green onion segments, ginger slices, and cooking wine to remove the fishy smell, and cook until it is raw.
2
Cut dried beans into thin strips, cut celery into sections, shredded green peppers, shredded green onions, and sliced ginger and garlic. Set aside
3
Cut the cooked pork belly into thin slices
4
Put a little oil in the wok, stir-fry the pork belly over medium heat until the surface is slightly burnt, and then remove
5
Put the bean paste and fermented bean sauce into the pan and stir-fry until fragrant
6
Stir fry with spring onions, ginger and garlic to give the aroma
7
Pour the stir-fried pork belly into the pan and stir fry well, add appropriate amount of soy sauce to season
8
Add the chopped dried beans and celery and stir-fry until they are tender, add sugar and salt in turn, stir well
9
Add green peppers and stir fry quickly, add chicken essence to enhance the aroma, and serve outCelery, dried bean curd, twice-cooked pork Make Tips
[Calm advice for slimming] Preventing obesity is far more important than losing weight. The key factor in preventing obesity lies in the calories we consume three meals a day. The reasonable calorie ratio for three meals is: breakfast energy is 20-30%, lunch is 35-40%, and dinner is 30-35%. You can add 1-2 meals between three meals. When adding meals, you can choose a fruit, a bread or an egg. Try to minimize the staple food for dinner and eat more vegetables to increase your feeling of satiety. As long as we adhere to the above principle of ratio of three meals, we will be able to prevent obesity well!