Fried Pork with Zucchini, Apricot and Baoru

Name: Fried Pork with Zucchini, Apricot and Baoru
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Pork belly; 150g squash; 20g Apricot Baoru; Some salt; 3g Soy sauce; Some White pepper; 8g starch; Some chopped green onion; Some ginger; Some Cooking oil; Some Cooking Wine

by Winter mood

4.6 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

Zucchini is called squash in our case. I often use it to make stuffed buns. It has no special taste, and it is good to eat when fried. "

Fried Pork with Zucchini, Apricot and Baoru

1. Ingredients: sliced pork belly, sliced zucchini, sliced apricot and abalone, chopped green onion and ginger, and put them on a plate for later use.

2. Add soy sauce, 6 grams of light soy sauce, salt, white pepper, cooking wine, and starch to the sliced pork belly. Stir it with a spoon and let it marinate for 20 minutes.

3. Turn on a small fire and pour oil into the pot.

4. Add the marinated meat slices and fry until the color changes.

5. Pour in chopped green onion and chopped ginger and stir fry for a fragrance.

6. Pour in apricot baoru and continue to stir fry.

7. Pour in the zucchini slices and stir fry.

8. Add 3 grams of light soy sauce and salt, and stir-fry the vegetables in the pot evenly.

9. When the zucchini slices are cooked, turn off the heat and serve, and add a few chopped green onions to garnish.

Tips:
Both zucchini and apricot scallops are cut into evenly sized slices, and the maturity will be the same when they are fried. If you want the meat slices to be more tender, you need to marinate the meat slices in advance. After adding the zucchini, add light soy sauce, one for toning and two for seasoning. When adding salt, put less, otherwise it will be salty.