Grilled Pork Belly with Garlic Sprouts and Gluten
1.
Cut the pork belly into small pieces, and choose the meat according to your preference. Some people love to be fat and others love to be thin.
2.
Gluten is a problem, and I have always felt that there is a difference between North and South gluten. Although they are all made of flour, the taste is very different. It is probably the difference between fried and non-fried. The gluten is torn into pieces and used, remember not to cut the pieces.
3.
If you don’t like chili, don’t add it. In fact, the three are not spicy but they harmonize the taste. If you don’t have any yellow rock sugar, use granulated sugar.
4.
Heat a little oil in a pot and stir the pork belly on high heat until the sides are slightly browned.
5.
Push the pork belly aside, add yellow rock sugar and stir-fry to make the sugar color. Fried sugar color is more difficult for novices to grasp, and it is often directly burnt. Fire off the small dots and sauté slowly until brownish red
6.
After the sugar color is fried, add the gluten and pork belly and stir fry together
7.
Add meat and gluten-free water, add seasoning and dried chili [use for removing seeds from chili]
8.
Bring to a high heat and slowly cook until the juice is collected. Add the garlic sprouts and turn it over.
9.
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Tips:
If you are not used to it when frying the sugar color, the pork belly should be served so as not to burn the sugar color and make it bitter.
