Stewed pork belly with eggplant powder and skin
Ingredients: soy sauce,salt,sheet jelly,eggplant,pork belly,onion,Jiang,spiced powder,white granulated sugar,soy sauce,oyster sauce,green pepper
Recipe Recommendations
- eggplant 500 grams
- pork belly 500 grams
- sheet jelly two
- green pepper of 4
- soy sauce two spoonfuls
- soy sauce a spoonful
- oyster sauce half a spoonful
- spiced powder appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- white granulated sugar a spoonful
- salt a small spoon
- salty and sweet
- stewed
- three-quarters of an hour
- ordinary
Steps for Stewed pork belly with eggplant powder and skin
1
Cut pork belly into slices.
2
Peel and wash the eggplant and cut it into hob pieces.
3
Put the vermicelli into water and soak until soft.
4
Remove seeds, wash and cut into sections, cut green onions into sections, and slice ginger into slices.
5
Heat the pan with oil, add the pork belly first and stir fry.
6
Stir fry until oil comes out.
7
Add soy sauce, soy sauce, oyster sauce, five-spice powder, white sugar, onion and ginger, and 500ml of water and stir fry well.
8
Bring to a boil over high heat and turn to low heat, cover and simmer for 20 minutes.
9
Then add the eggplant.
10
Continue to cover and simmer for 15 minutes.
11
Then add the soaked vermicelli.
12
Simmer for 5 minutes.
13
Finally, add the peppers and stir fry for one minute, then add a small teaspoon of salt to adjust to the salty and serve out of the pan.