pork belly with garlic sprouts

1

Boil half a pot of water, add ginger slices, spring onion, bay leaves, star anise, pepper and 1 tablespoon of cooking wine, and add the washed pork belly.

2

Cover and cook over medium heat for 20 minutes, pick up the pork belly, drain and spread to cool.

3

Wash garlic sprouts and cut into segments; pork belly cut into 0.5 cm thick slices; garlic pat flat to remove clothes.

4

Heat 1 tablespoon of oil, add the pork belly and stir-fry until the oil comes out, pick up the pork belly, and pour out the remaining oil in the pan.

5

Stir fry the minced garlic until fragrant, add 1 tablespoon of Pi County bean paste and 1 tablespoon of sweet flour paste and stir well, add in the pork belly and garlic sprouts, stir fry until fragrant.

6

Add 1/2 tablespoon light soy sauce and 1/5 tablespoon white sugar to taste and serve.

1. When frying pork belly in the pan to produce oil, be careful to fry the oil. Wear gloves and stay a little away from the oil pan to avoid being scalded by the oil. 2. Methods to make pork belly fat but not greasy: First, add spices to the pork belly and boil it until cooked, using chopsticks as the standard for cooking; second, cut it into pieces and stir-fry the excess oil; third, wash the oil pan, and fry the garlic sprouts and pork belly. 3. This dish is mainly fresh, fragrant and spicy. It is not advisable to add water when mixing the garlic sprouts and pork belly, otherwise the taste of the dish will be diluted. 4. After seasoning with Pi County bean paste and soy sauce, it is not advisable to add salt to season, which will make the vegetables salty and bitter. 5. The pork belly is best at the rear hip tip of the pig. The pork belly here has three distinct layers, the fat and lean meat are of the same thickness, the fat and meat are elastic, and the fat is white and shiny.