1. Slice ginger and garlic, cut dried chili into sections, and cut garlic sprouts into sections, boil the pork belly for six mature periods, pick up and slice it.
2. Cook the edible oil in a pan and let cool, then pour the meat slices. The meat in the hot pan is easy to stick to the pan and the meat is easy to clump. The role of edible oil is to lubricate the meat slices. Gradually heat, the meat slices are heated evenly and taste good. After frying the oil, the meat slices can be bent and poured into the soy sauce, and the salt is fried evenly and the pan is evenly cooked.
3. The base oil of the fried meat is fried with chili pepper, or it can be green pepper or Pixian bean paste. According to personal preference
4. Rutabaga shreds can be adjusted according to the length of marinating time, and the salt content is not heavy during the time period. The crispness is good and can be fried directly. If the time is long, the salt will be heavy. After washing, rubbing and draining, it will be fried.
5. The chili becomes darker, add ginger, garlic, and kohlrabi to stir fry
6. Fry until it gets hot.
7. Pour the twice-cooked pork and garlic sprouts and fry for 5 minutes. Add MSG and stir-fry evenly. MSG can be added or not according to personal preference.
Tips:Shredded rutabaga has salt, so only add soy sauce and salt when sautéing the meat to increase the flavor of the meat.
