Sauteed pork with five-flower pickled mustard
By LessiePrice
Every winter, some pork belly in soy sauce is made. Whether it is steamed or fried with vegetables, it has a unique flavor. Different from fresh pork belly, you don't need to go back to the pot to make stir-fried pork, because it is not greasy at all after being pickled and dried. Instead, some fat meat is delicious. It is a winter specialty with vegetables.
Recipe Recommendations
- onion one
- green pepper one
- carrots 1 piece
- green garlic 1 piece
- edible oil appropriate amount
- salt appropriate amount
- black bean sauce 1 teaspoon
- white sugar appropriate amount
- ginger appropriate amount
- chicken essence appropriate amount
Steps for Sauteed pork with five-flower pickled mustard
1
Raw material diagram.
2
Cut onions, carrots, and green peppers into slices respectively, and cut green garlic into small pieces.
3
Slice pork belly in sauce, slice ginger, and slice mustard tuber for use.
4
Heat the wok and slowly fry the pork belly.
5
Fry until the oil comes out.
6
Remove the pork belly, leave the base oil, add the onion and stir-fry until fragrant.
7
Pour in carrots and green peppers and stir fry for a while.
8
Pour in the pickled mustard slices.
9
Finally, pour in the pork belly, add in the fermented beans, chicken essence, salt, and white sugar, and stir fry well.
10
Sprinkle in green garlic and stir well.