Dry pot baby vegetable
The pork belly and fresh baby cabbage are stir-fried. The baby cabbage is refreshing and sweet. The pork belly tastes mellow and fragrant. The whole dish is rich, fresh, spicy and crispy, and very distinctive. If you eat such a pot in winter, you will not be able to resist this temptation!
Recipe Recommendations
- pork belly appropriate amount
- baby vegetable appropriate amount
- red pepper appropriate amount
- chives appropriate amount
- dried red pepper appropriate amount
- chili oil appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- refined salt appropriate amount
- white sugar appropriate amount
- edible oil appropriate amount
- medium spice
- explosion
- ten minutes
- ordinary
Steps for Dry pot baby vegetable
1
Slice the pork belly thinly, cut the chives, dry red peppers, and red peppers into small circles; wash and drain the baby vegetables, and cut them into strips.
2
Put a little oil on the pan, put the pork belly slices into the pan and stir-fry until slightly curled; add dry red peppers and fry until fragrant.
3
Then add red peppers and stir fry until fragrant, add oyster sauce, soy sauce, salt, chili oil, and white sugar, stir well.
4
Pour in the baby vegetable strips and stir quickly.
5
Stir fry until the baby cabbage seedlings slightly collapse.
6
Transfer the baby vegetables to a dry pan, light an alcohol lamp, and eat while heating them.