How to stir fry Rolls of dried bean milk creams with green garlic

Health benefits

Pork belly: nourishing yin

Ingredients and materials

Soaked Rolls of dried bean milk creams 150g

Pork belly 50g

Green garlic (4-5 stems) 100g

Edible oil 50-100ml

1 tablespoon Pixian Douban Sauce

3~5g Sichuan peppercorns

How to stir fry Rolls of dried bean milk creams with green garlic

1. Slice streaky pork (boil it first and then cut it), cut Rolls of dried bean milk creams into pieces, cut green garlic into sections, and beat the garlic

2. Heat oil in a wok, add pork belly and stir fry until oil is released, then add bean paste and stir fry until red oil is obtained

3. Add Sichuan peppercorns and garlic stems and stir fry

4. Stir fry the garlic stem until half cooked and stir fry Rolls of dried bean milk creams

5. Stir fry the green garlic stalks until they are 70% ripe, then add the green garlic leaves and stir fry a few times

6. Start the pot and put it on a plate

Tips

Green garlic should not be stir fried until fully cooked, otherwise it will affect the taste and appearance; Pixian Douban Sauce is very salty, so there is no need to add salt; Sichuan cuisine contains a lot of cooking oil, and the amount of cooking oil can be adjusted according to individual family dietary habits; The quantity of Sichuan peppercorns is also determined by individual family dietary habits.

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