1. Scrape the pork belly with skin in hot water (scrape the pork skin with a knife), boil it in a pot of cold water, boil for 5 minutes, take it out, and scrape again. Change the water and cook until the meat is cooked (about 20 minutes, the bamboo chopsticks can easily penetrate the meat, and no blood will overflow). Remove it and cut it into thin slices for later use.
2. Wash the Fuling mustard tuber slightly to avoid too salty. Wash the garlic sprouts, cut into sections (about 2 cm), place the white garlic sprouts and leaves separately, and set aside. Cut the scallion into small pieces about 1 cm.
3. 1. Add 50 grams of vegetable oil to the hot pot, pour the cut pork belly into the pot, fry until the pork belly has a lot of oil, add the oil and tomato sauce to the pot at the same time, fry the flavor, and the meat turns brownish red. 2. Add ginger slices (if you don’t like it, don’t add) garlic sprouts white and scallion white, sauté fragrant. Add mustard and chicken broth and stir fry. Get the pot.
4. Just install it.
Tips:1. The pork must be scraped and washed, and boiled before boiling (you can add ginger slices when cooking the meat), and there will be no peculiar smell if you do not add ginger in time when frying.
2. Ketchup, the amount and ratio of fuel consumption can be arbitrary.
3. You can also add a little abalone juice to make it more delicious.
4. In order to match the color, you can add a little bell pepper to match the color.
