Dry pot baby vegetable

Recipe Recommendations

• pork belly appropriate amount
• baby vegetable appropriate amount
• dried red pepper appropriate amount
• green garlic appropriate amount
• olive oil appropriate amount
• soy sauce appropriate amount
• chicken essence appropriate amount
• pepper appropriate amount
• douchi appropriate amount
• pepper appropriate amount
• white sugar appropriate amount
• sesame oil appropriate amount
• salt appropriate amount

• slightly spicy
• burn
• ten minutes
• simple

Steps for Dry pot baby vegetable

1

Put salt in the pan, boil the oil until the water boils, add the baby cabbage and blanch it for 1 minute and remove it. Control the water of the blanched baby vegetables and gently press them with your hands to squeeze out the water. Heat 2 tablespoons of oil in the pan, add the pork belly slices and stir-fry over low heat.

2

Slice pork belly thinly and cut baby vegetables. Separate the garlic into white garlic and cut the green garlic into small pieces.

3

Heat 2 tablespoons of oil in the pan, add the pork belly slices and stir-fry over low heat. When stir-frying the meat until it is cooked, add fermented bean paste, stir fry with red oil bean paste, then add garlic, and continue to stir-fry the ginger slices until the meat color turns light yellow.

4

Add garlic, soy sauce, granulated sugar, chicken essence, sesame oil, and pepper to taste. Finally, add baby cabbage and garlic green and stir fry for a while. Put 1 tablespoon of oil on a dry pan on fire, add pepper and red pepper to stir-fry until fragrant. Transfer the baby vegetables to a dry pan, light an alcohol lamp, and eat while heating them.

Dry pot baby vegetable Make Tips

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