Fried Pork Belly with Kimchi
1.
Preparation of main raw materials.
2.
Ingredients are prepared.
3.
Cut the cured pork belly with a knife.
4.
Pickled radish, pickled pepper, garlic, and green garlic are all changed to knives.
5.
Pour edible oil into the pot to make pork belly 50% hot.
6.
Stir-fry the aroma and serve it for later use.
7.
Then add the millet pepper and stir-fry with garlic.
8.
Fry out the fragrance.
9.
Soak radish and green pepper and stir fry.
10.
Stir fry for about 2 minutes.
11.
Stir-fried pork belly before serving.
12.
Pour in the light soy sauce.
13.
Add green garlic.
14.
Season with chicken powder.
15.
Stir-fry quickly and evenly, just out of the pan.
Tips:
1: Cook pork belly with water in advance, or steam it over water.
2: Kimchi and pork belly have salty taste, no need to add salt later.
3: The time for frying kimchi in the pan should not be too long to avoid losing the crispy taste.