Stir-fried Pork Belly with Carrots
1.
Ingredients: carrots, pork belly, black fungus, green onions, ginger, garlic
2.
Boil the black fungus with boiling water and remove it
3.
Wash the carrots, peel and shred, blanch the black fungus with boiling water and cut into shreds. Cut the pork belly into small strips. It can't be shredded, otherwise it will be invisible when it is fried. Shred the green onion, slice the garlic, and shred the ginger.
4.
Pour cooking oil into the pot, add pork belly strips, and stir-fry on low heat
5.
Slowly stir out the fat of the pork belly (use the fat of the pork belly to combine with the carrots, the meat is also fragrant, and the nutrition of the carrots will be released)
6.
When there is a burnt edge on the edge of the meat, cook the cooking wine
7.
Add light soy sauce, one is seasoning, the other is toning
8.
Add green onions, ginger, garlic and stir fry to create a fragrance. The fragrance that wafts out at this time can arouse your appetite.
9.
Pour in the carrot shreds and stir fry, so that the carrot shreds are fully mixed with the oil and seasonings.
10.
When the carrot shreds are a little soft, add black fungus shreds
11.
Add salt and pepper powder to taste, stir fry evenly and transfer to the pan
12.
When you bring this nutritious dish of fried pork belly with carrots to the table, your family will eat it up without hesitation.
Tips:
1. Don't cut the pork belly too finely, otherwise it will be too small to be seen when it is fried.
2. Say it again: Carrots are fat-soluble foods, and when they are fried with pork belly, their nutrients will be more absorbed by the body.
3. If you don't like pork belly to go with, stir-fry carrots alone, and put more oil than other dishes.
4. When the pork belly is stir-fried, the fat must be fried so that the meat will taste fragrant.
5. The fat of pork belly is more and less fat, which can reduce the consumption of edible oil.
