Fried Belly

Name: Fried Belly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork belly; 1 Pickled peppers; 60g celery; 30g Fungus; 30g Bubble ginger; Some oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Soy sauce; 0.5 teaspoon Oyster sauce; 1 teaspoon Cooking Wine; 1.5 teaspoons Corn flour; 10g garlic

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Stir-fried belly is my mother’s specialty. I love to eat my mother’s dishes. A whole pork belly is only taken from the tip of the belly. Because the meat is the thickest, it tastes crisp and texture. When you get married, you can often eat the dishes made by your mother, and now you can only go back once in a while to have a tooth-fighting ceremony. If you want to eat such a delicious meal, you can only cook it yourself and learn a trick from your mother. It feels pretty good, although It is also delicious, LG also praised it, but it is still not as good as mom's taste, it is the most beautiful taste.

Fried Belly

1. Cut all the ingredients into small strips for later use.

2. Cut the pork belly into small strips, add garlic, salt, sugar, cooking wine, cornstarch, and cooking oil and marinate for 5 minutes.

3. Heat the pan, put the oil, and put the celery in first, because celery is the most difficult ingredient to mature in these side dishes, so it can be fried first and cut off.

4. Then put the remaining pickled peppers, pickled ginger, and fungus into the pot and stir fry.

5. When 8 of all ingredients are ripe, put it out and set aside.

6. Continue to put oil in the pan. At this time, the pan should be a little hotter, and then put the tip of the belly into the pan. Don't stir fry in a hurry. After one side is slightly fried, turn the other side and fry again, and then stir fry.

7. At this time, sprinkle a little cooking wine to remove the fishy smell and enhance the aroma.

8. Then add the previously fried side dishes and stir fry.

9. Pour a bowl of juice before it comes out of the pot (there are sesame oil, salt, sugar, light soy sauce, oyster sauce, cornstarch, and water)

10. Stir-fry evenly, you can take out a spoon~

Tips:
1. Don't pickle the tip of the belly too early, so as to prevent the salt from entering and tightening the meat and making the taste hard.
2. Don't stir-fry for too long. When the tip of the belly changes color, place the side dishes, continue to quickly add the bowl of juice, and stir-fry evenly.