Buxus Cubes——tea-flavored Pork Belly
by Cocoon
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the materials. (Wash the peppercorns. If you don’t like the peppercorns, you can use pepper powder instead)
2. Wash the pork belly and boil it in cold water, and boil the blood foam.
3. Chop the green onion, ginger, garlic, and dried chili.
4. Pour the tea leaves into boiling water, cover and stew well.
5. Remove the boiled pork belly, wash it, and cut into pieces.
6. After the tea is brewed, strain the tea leaves for later use.
7. Pour a little oil in the pan and heat it up, add the meat and stir fry until the meat turns yellow. (Remember to use a lid to block it, it is easy to fry the pan, the excess oil is poured out and poured into a bowl, used to fry other dishes without wasting)
8. When it turns slightly yellow, add half a spoon of soy sauce, 1 spoon of salt, and half a spoon of sugar, stir fry for color.
9. Pour the fried meat into a rice cooker (or a casserole), add white onion, ginger slices, garlic slices, dried chili, pepper, 1 tablespoon of cooking wine, appropriate amount of chicken essence, and pepper; plug in the power and cook for about 20 minutes , And then press the "Keep warm" button to simmer for 10 minutes. (Remember to open the lid and mix evenly in the middle)
10. Before finally serving, add the tea leaves and mix well.
11. The smell of tea is not greasy pork belly.
