Griddle Pork Belly

Name: Griddle Pork Belly
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Pork belly; one period Lotus root; 1 potato; 1 onion; A Cauliflower; 1 Apricot Baoru; 1 green pepper; 1 Red pepper; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 2 tbsp Pixian Doubanjiang; Some pepper; 1 tbsp Sugar

by Moon Swallow

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

Griddle, one of the production methods of Sichuan cuisine, originated in the land of Sichuan and Chongqing, tastes spicy and delicious. Griddle is named relative to hot pot. There are many hot pot soups to suit all kinds of raw materials for blanching; while the dry pot soup is relatively small, and it is generally served directly as a dish.
The temperature is getting lower and lower now, and the cold makes people unable to adapt to it for a while. So I decided to cook meat and vegetables in one pot, which saves trouble and takes into account the nutritional intake. In order to cater to the tastes of the whole family, I made a slightly spicy, less oily version of dry pot pork belly. The prepared dishes are served in a casserole and placed on the induction cooker. They are heated while eating. The whole family eats happily and warmly.

Griddle Pork Belly

1. Peel the lotus root and slice it.

2. Peel the potatoes and slice them.

3. The cauliflower is selected into small flowers, soaked in salt water for ten minutes, and then washed.

4. Apricot abalone ruxian net slices.

5. Cut the onion cleanly.

6. Clean and slice pork belly.

7. Cut green and red peppers into pieces.

8. Bring water to a boil in a pot, blanch the cauliflower until it changes color and remove the water to drain.

9. Bring the water to a boil again, add the lotus root slices, blanch them, and remove the water to drain.

10. Bring the water to a boil again, add the potato slices, blanch them and remove the water to drain.

11. Put a little oil in the pot, add a proper amount of pepper and fry it to get the fragrance and remove the pepper (you don’t need to fish if you are used to the numb flavor of pepper).

12. Add chopped green onion, ginger and garlic slices and stir fry to create a fragrance.

13. Add pork belly slices and stir-fry for oil and fragrant flavor.

14. Add onions and stir fry for a fragrant flavor.

15. Add lotus root slices, potato slices, apricot abalone slices, cauliflower, stir fry for a while.

16. Add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of Pixian bean paste, appropriate amount of Chinese pepper, and 1 tablespoon of sugar, and stir-fry evenly.

17. Add the green and red peppers and stir fry until they are cut off and turn off the heat.

18. Just put it in a casserole.

Tips:
1. Thinly sliced pork belly makes it easier to taste.
2. The purpose of blanching vegetables is to remove part of the starch, which is not easy to stick to the pot. At the same time, blanched vegetables are more likely to attract soup and make them more tasty.
3. Because my family can't accept the spicy sensation of pepper in the mouth, I fry the pepper to get the fragrance and fish it out. If you can accept it, you don't need to fish out the pepper, just add the green onion, ginger, garlic and stir fry.