Soaked Ginger Belly

Name: Soaked Ginger Belly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Bubble ginger; 120g Pork belly; 30g parsley; 10g green pepper; 10g Red pepper; 5 Pickled peppers; 5g ginger; 5g garlic; Some oil; 2g salt; 0.5 teaspoon Sugar; 1 teaspoon Soy sauce; 0.5 teaspoon Oyster sauce; 1 teaspoon starch; 0.5g pepper; 1 teaspoon Cooking Wine

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the early days, there was a ginger sprout on the street. The cat bought a pound and made soaked ginger when he went home. After that, he forgot about it. The day before yesterday, LG asked what was in that jar. Only then did I remember that there is this product. I didn’t eat it, just use it to fry the tip of the pork belly. It is a tender and smooth, appetizing dish. Dear friends, let’s try it together.

Soaked Ginger Belly

1. Prepare the ingredients

2. Except pickled peppers, all other ingredients are cut into shreds

3. The tip of the pork belly is pickled with ginger, salt, sugar, cooking wine, cornstarch, and edible oil

4. Prepare a bowl of juice (water, salt, sugar, light soy sauce, pepper, oyster sauce, corn starch, cooking oil)

5. Pick up the pan, heat it up, put the oil, and stir fry the belly

6. When the belly is obviously curled, add all the other ingredients and stir fry

7. Cook into a bowl of juice

8. Stir-fry quickly, ready to be out of the pan

Tips:
1. The tip of the pork belly is the thickest part of the pork belly. Stir-fried with it will give the best taste
2. Before the tip of the belly is put into the pot, the pot must be very hot, which is a quick stir-fry