Served with Porridge and Shredded Pork with Pickles

Name: Served with Porridge and Shredded Pork with Pickles
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Pickle head; 100g Pork belly; 1 piece shallot; 3 slices ginger; 1/2 a spoon Soy sauce; 4 Dried chili; 2g Chicken Bouillon Powder; 5g Peanut oil

by Xuefenger

4.6 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

4

I remember that when I was a child, my mother used to pickle the mustard lumps with salt and water in autumn to form'pickled lumps' and stir-fry them for porridge. It was a bright spot in the memory when food was scarce. It still tastes good today. Have a bowl of hot porridge and some pickles. . . . You can also make more, put it in a sealed can, and take it as you eat, which is very convenient. . . . .

Ingredients

1 piece Pickle Head
100g Pork Belly
1 piece Shallot

Buy on JD Buy on Amazon
3 slices Ginger

Buy on JD Buy on Amazon
1/2 a spoon Soy Sauce

Buy on JD Buy on Amazon
4 Dried Chili
2g Chicken Bouillon Powder

Buy on JD Buy on Amazon
5g Peanut Oil

Served with Porridge and Shredded Pork with Pickles

1. This is a mustard lump pickled in autumn, all kinds of ingredients are available

2. Cut the mustard lump into filaments and wash with water to remove the excess salt. You can wash it several times. (If you bought it on the street, soak it in water for a while)

3. Meat, dried chili, green onion and ginger cut into small pieces

4. Put peanut oil in the pot (no need to wait for the oil to heat up), put the meat and fry until the oil in the fat is separated out, the color is slightly yellow

5. Add dried chili, green onion and ginger until fragrant

6. Add a little soy sauce

7. Add mustard lumps and stir fry

8. Stir-fry until the moisture is gone, it's ready

9. With congee, eat as you go, pick some pickles

Tips:
1. Pickles bought on the street must be bubbled with water, otherwise it is too salty and too salty.
2. The pickling time is not too long. It needs to be colored with soy sauce. Once the spring is over, the color of this pickle will become darker, like the color bought in the market, and you don’t need to add soy sauce when you stir-fry it.