Salty, Fragrant, Crispy and Soft---fry Parsley and Fragrant Dry

Name: Salty, Fragrant, Crispy and Soft---fry Parsley and Fragrant Dry
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some parsley; Some Xianggan; Some Pork belly; Some Chives; Some garlic; Some Millet pepper; 2 tablespoons Soy sauce; Some salt

by kiss war girl

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Xianggan contains a lot of protein, fat, carbohydrates and various minerals, and tastes salty and fragrant. With parsley, which has the effect of lowering blood pressure and reducing fat, it not only enhances flavor but also increases nutrition, it is really a quick nutritious stir-fry that is necessary for the summer table. "

Ingredients

Some Parsley
Some Xianggan
Some Pork Belly
Some Chives
Some Garlic
Some Millet Pepper
2 tablespoons Soy Sauce
Some Salt

Salty, Fragrant, Crispy and Soft---fry Parsley and Fragrant Dry

1. Wash and slice pork belly.

Salty, Fragrant, Crispy and Soft---fry Parsley and Fragrant Dry recipe

2. Cut parsley and chives into inch sections, cut fragrant dried into thin slices, and cut millet pepper into small sections diagonally.

3. Heat a proper amount of oil in a pot on the fire, add the pork belly and stir-fry until slightly oily.

4. Add garlic slices and millet pepper until fragrant.

5. Pour the dried incense into the pot and turn to high heat and stir fry.

6. Add parsley, adjust light soy sauce and salt, stir fry over high heat until it is broken and evenly colored.

7. Add scallions and stir-fry well, then serve.

Tips:
1. The fragrant dried shreds or thin slices are better, if the cut is too thick, it will affect the flavor and taste.

2. Don't throw away the selected parsley leaves, which can be made into cold side dishes.