【sichuan Cuisine】no Spicy Sichuan Cuisine #3—garlic Braised Belly
1.
.Wash the pork belly, add water, green onion, ginger, and cooking wine to cook and remove.
2.
Cut the pork belly into thick strips, slice green peppers and carrots for later use.
3.
Pour vegetable oil into the frying spoon. When the oil is hot, stir-fry the garlic particles to create a fragrant aroma.
4.
Set the garlic aside, pour in the chopped green onion and ginger and sauté until fragrant.
5.
Add the clear soup.
6.
Then add the belly.
7.
Add salt, cooking wine, pepper, sugar, and soy sauce to a boil. Turn to low heat and cook for about 20 minutes.
8.
When the soup is almost exhausted, add green pepper slices and carrots, garnish and stir fry, add chicken essence to taste.
9.
Finally, thicken the starch with water, drizzle with garlic oil, and sprinkle with chopped green onions when you start the pan.
Tips:
When cooking pork belly, you can add more onion and ginger. If you can buy coriander, hot pepper, and celery head, you can also put it in the boiling water, which can help the pork belly restore its palatable taste. Add more garlic to taste better.
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