tea-scented pork belly
By LeliaNicolas
Ingredients: soy sauce,chicken essence,salt,tea,pork belly,ginger slices,pepper,white sugar,cooking wine,garlic,pepper,dried chili,scallion
Recipe Recommendations
- pork belly appropriate amount
- tea appropriate amount
- dried chili 1 piece
- scallion appropriate amount
- ginger slices 3 tablets
- garlic 2 cloves
- pepper appropriate amount
- salt 1 scoop
- white sugar half a spoonful
- soy sauce half a spoonful
- cooking wine 1 scoop
- pepper appropriate amount
- chicken essence appropriate amount
Steps for tea-scented pork belly
1
Prepare the materials. (Wash the pepper. If you don't like the pepper grains, you can use pepper powder instead)
2
Wash the pork belly and put it in cold water to cook it until it is boiled to bleed.
3
Chop green onions, ginger, garlic, and dried peppers.
4
Pour the tea leaves into boiling water, cover and simmer.
5
Remove the cooked pork belly, wash it, and cut it into slices.
6
After the tea is brewed, strain out the tea leaves for later use.
7
Pour a little oil into the pan and heat it, add in the meat and stir-fry until the meat turns yellow. (Remember to use the lid of the pot to cover it, it is easy to fry the pan. After frying the excess oil, pour it into a bowl to fry other vegetables without wasting it)
8
After turning slightly yellow, add half a teaspoon of soy sauce, 1 teaspoon of salt, and half a teaspoon of sugar and stir fry to color.
9
Pour the stir-fried meat pieces into an electric rice cooker (or sand pot), add green onion, ginger slices, garlic slices, dried peppers, pepper, 1 tablespoon of cooking wine, appropriate amount of chicken essence and appropriate amount of pepper powder; plug in the power and cook for about 20 minutes, then press the "Warm" button to simmer for 10 minutes. (Remember to open the lid and stir evenly halfway)
10
Finally, before serving, add tea leaves and mix well.
11
The aroma of tea smells and the non-greasy pork belly.