stir-fried Jiangnan Tsai with pork belly fragrance
By DianaLakin
Ingredients: soy sauce,coriander,pork belly,cooking wine,onion,Jiang,garlic,sugar,oil,oyster sauce,chicken powder
Recipe Recommendations
- pork belly 200g
- onion appropriate amount
- coriander appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- chicken powder appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried Jiangnan Tsai with pork belly fragrance
1
200g of five-layer pork belly, marinate with soy sauce and oyster sauce for 15 minutes
2
Shred Jiangnan Zai pickles, soak in water for 10 minutes to remove some salt flavor, change the water 3 times halfway, and drain
3
Chop the ginger and garlic for later use, and chop the green onions to the same length as kohlrabi
4
Cut cilantro to the same length as pickles
5
Add a little oil, add half of the ginger and garlic to heat the wok
6
Put the pork belly into the pan and stir fry until oil
7
Then add shredded pickled vegetables
8
Add all the seasonings, add the remaining half of the ginger, garlic and onions and stir-fry well
9
Serve, add coriander and tomato slices
10
Okay, my appetite is backstir-fried Jiangnan Tsai with pork belly fragrance Make Tips
Be careful not to pickle the meat with salt, because Jiangnan Zai pickles contain a lot of salt; add ginger and garlic twice separately to release the aroma; don't put too much oil, the pork belly will be oily when frying. That's so economical and not greasy.