Assorted vegetables, twice-cooked pork

1

Put appropriate amount of oil in the pan and add the five-flower white pork slices, stir-fry the pork belly slices until the oil comes out, curl and remove for later use.

2

Leave the base oil in the pan, add fermented bean, rice chili sauce and shredded ginger and stir-fry until fragrant.

3

Then pour in the stir-fried pork belly slices and winter bamboo shoots slices and stir fry well. After frying well, add Shaoxing wine.

4

Then add soy sauce.

5

Sprinkle in sugar and stir well.

6

Sprinkle a little MSG to freshen up.

7

Stir well, add onions and stir fry over high heat.

8

Cut the onions and cook them in a little balsamic vinegar and stir well.

9

Finally, pour in the colorful peppers, stir fry well and cut off until raw.

10

After the colored peppers are broken, they can be taken out of the pot and plate.

Characteristics of this dish: beautiful color, strong soy bean aroma, rich taste, and slightly spicy aftertaste. Warm tips: 1. Boil the pork belly in green onion and ginger water medium rare in advance, then let it cool and cut into thin slices. The slices of the twice-cooked pork should be cut slightly larger. 2. When making, stir-fry the pork slices first, stir-fry the pork slices out of the oil and fish them out. When frying, add a little base oil, so that the oil is less and healthier and will not affect the taste. 3. The ingredients can be arbitrary, and green onions can also be used. Put more onions and bamboo shoots as appropriate, because winter bamboo shoots and spring bamboo shoots contain a lot of cellulose, which can reduce the intake of fat and oil, and are also rich in nutrients. This combination is relatively healthy. This home-cooked dish "Mixed Vegetable Cooked Pork" is ready for friends 'reference!