Stir-fried Carob (less Oil Version)

Name: Stir-fried Carob (less Oil Version)
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork belly; 300g Carob; 1 piece shallot; 1 piece ginger; 3 pcs Garlic diced; 1 pinch pepper; 1 spoon Chicken Bouillon Powder; 10 Dried chili; 2 tablespoons Soy sauce; 1 tablespoon Sugar; Some salt

by Senyu Baking

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Speaking of dried roasted beans, everyone knows it and eats it often. It is also considered one of the masterpieces of Sichuan cuisine and is deeply loved by everyone. But this kind of vegetable that seems to have little oil is actually very high in calories. As we all know, all fried foods are super high in calories. Eating too much is not good for the body, but what should I do if I am greedy and want to eat it? Just make a less oil version, which is healthier if not fried. "

Stir-fried Carob (less Oil Version)

1. Prepare the required ingredients.

2. Slice green onion, cut pepper into small pieces, mince garlic and ginger and set aside.

3. Remove the head and tail of the beans, wash and cut into sections for later use.

4. Add water to the pot and bring to a boil, add the beans, blanch until the color darkens, remove and drain the water for later use.

5. Add appropriate amount of oil to the pot, add the blanched beans, and stir-fry slowly over medium heat.

6. Stir-fry until wrinkles appear on the skin and dry out.

7. Put the oil in a separate pot and stir-fry the pork belly.

8. Add green onion, ginger, garlic and dried chili and saute until fragrant.

9. Stir-fry the beans, add chicken essence, sugar, light soy sauce and appropriate amount of salt to taste.

10. Finished picture.

11. Finished picture.

Tips:
Remarks:
When stir-frying the beans, be sure to stir-fry slowly on a medium-low heat, and turn them frequently to avoid mashing.
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