Garlic seedling pork belly

Most people can eat it. (Note: those with damp heat and phlegm stagnation should be taken with caution; those with obesity and high blood lipids should not eat more.)

Most people can eat it. (Note: those with damp heat and phlegm stagnation should be taken with caution; those with obesity and high blood lipids should not eat more.)

Material

Garlic seedlings 200g
Pork belly 300g
garlic 5g
shallot 15g
ginger 5g
salt 2g
Sugar 3g
Chicken powder 3g
Oyster sauce 3g
Cooking wine 5g
soy sauce 5g

Slice the pork belly first, and cut the garlic stems and leaves into separate sections.

The practice of garlic pork belly step 1

Stir-fry the pork belly in the hot pan until the sides are slightly yellow.

Garlic seedling pork belly step 2

Add garlic, scallion and garlic stems and sauté.

The practice of garlic pork belly step 3

Then add 30g water and seasoning to the sangjiu and simmer for a while.

The practice of garlic pork belly step 4

After the water is simmered, it can be poured into light green and garlic leaves and stir-fried a little to get out of the pan.

Garlic seedlings pork belly step 5

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