Stir-fried Pasta with Chinese and Western Combinations

Name: Stir-fried Pasta with Chinese and Western Combinations
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g spaghetti; 3 pieces Tender asparagus; 6-8 pieces Pork belly; 2 pcs Dried chili; 1 piece garlic; 1 tablespoon Soy sauce; 1 tablespoon Coloring soy sauce; 2 tablespoons (hot pot spoon) Broth

by KL Le Yoyo

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I still remember that I went to a very authentic spaghetti restaurant to eat Italian food seven or eight years ago. As soon as I ate it, I liked the Italian food made by this restaurant; this is an Italian restaurant opened by an Italian couple in Malaysia. Since it is an open kitchen, I have learned some Italian cooking methods after a long time. I used to think that dried chili is only used by Chinese people. I didn't expect foreigners to use dried chili and add it to Italian cuisine. . .

The world of pasta is like a kaleidoscope of ever-changing pasta. It is said that there are at least 500 kinds of varieties. With the combination of sauces, thousands of pasta dishes can be made.

The earliest pasta was formed between the 13th and 14th centuries. After the Renaissance, the types and sauces of pasta gradually enriched with art. "

Ingredients

100g Spaghetti
3 pieces Tender Asparagus
6-8 pieces Pork Belly
2 pcs Dried Chili
1 piece Garlic
1 tablespoon Soy Sauce
1 tablespoon Coloring Soy Sauce
2 tablespoons (hot pot spoon) Broth

Stir-fried Pasta with Chinese and Western Combinations

1. Cut the dried chili ingredients into 3 sections to remove the chili seeds, prepare a pot of boiling water, put the pork belly slices in the pot and slightly blanch them for later use.