Stir fried pork with winter bamboo shoots and pickled Chinese cabbage

Ingredients and materials

200g pork belly with skin

220 grams of fresh winter bamboo shoots

Pickled Chinese cabbage 100g

Salt in moderation

Old smoke a little

Moderate amount of light soy sauce

Moderate amount of scallions

A little ginger

A little oyster sauce

2 red chili peppers

Garlic section with 2 leaves

Stir fried pork with winter bamboo shoots and pickled Chinese cabbage

1. Prepare materials

2. Wash the pork belly thoroughly, add water and simmer over low heat for 40 minutes, then slice and set aside for later use

3. After slicing fresh winter bamboo shoots, put them in a pot and boil them with water for 10 minutes to remove bitterness. After cooling, set aside for later use.

4. Cut the garlic into sections with a diagonal knife, cut the garlic leaves horizontally with a knife, shred the ginger, chop the dried chili into small pieces, and chop the scallions into small pieces

5. Heat the oil in the pot, put in the dried chilli and pickled Chinese cabbage, stir fry for one minute, and put them on the plate for later use

6. Heat oil in a pot, add sliced pork belly, and fry over low heat for 3 minutes

7. Pour in winter bamboo shoots and garlic slices, stir fry with ginger shreds and pork belly for one minute, then add an appropriate amount of salt, light soy sauce, 2 drops of dark soy sauce, and an appropriate amount of oyster sauce. Continue stir frying for another minute.

8. Pour the stir fried pickled Chinese cabbage into the pot and continue to stir fry for one minute. Finally, add garlic leaves and stir fry for a few times.

9. Remove from the pot.

Tips

Pork belly is cooked thoroughly and should be stir fried over low heat to avoid sticking to the pan.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2109.html