Roast Pork with Wild Vegetables

Name: Roast Pork with Wild Vegetables
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Edible wild plants; Some Pork belly; Some green pepper; Some Red pepper; Some garlic; Some shallot; Some ginger; Some salt; Some Sugar; Some Soy sauce; Some Rice wine; Some Ginger powder; Some Cooking oil

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

[Roasted Pork with Wild Vegetables] The more delicious dried vegetables you eat, this should be a kind of edible wild vegetables, and there is also a bracken. We call it Quancai locally. This one was given by a relative. It is said that a relative in another mountain made it by himself. It's good. Tasty mouths have the benefits of delicious mouths. Some people always think about it, and they often give some game.
This dried wild vegetable, whether stewed or roasted, needs fat to make it fragrant. Today I made this dish. I used pork belly and served with rice. It was very fragrant. "

Roast Pork with Wild Vegetables

1. Material drawing. Dried wild wild vegetables are soaked in water in advance.

2. Marinate the meat slices with light soy sauce, salt and ginger powder evenly. I like to use ginger powder for marinating meat recently

3. Ingredients change knife.

4. Pour oil in the wok and fry some green onion, ginger and garlic. (For this kind of dishes, I usually put the ingredients in two or three times, once the pan is fried and the other time after adding the meat, the last time is before the pan.)

5. Next, stir-fry the marinated meat slices,

6. The edible wild vegetables after changing the knife.

7. Add the rice wine, drizzle the dark soy sauce, add a spoonful of sugar, bring to a boil on high heat, turn to low heat and simmer for 20 to 30 minutes.