Stir-fried Pork Belly with Carrots and Peppers

Name: Stir-fried Pork Belly with Carrots and Peppers
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Pork belly; 150g carrot; 100g Hot pepper; 1 tsp Vegetable oil; 1 teaspoon Soy sauce; 1 teaspoon salt; 1 teaspoon Chicken Bouillon Powder; 2g Green onions; 1 tsp Oyster sauce; Some water

by Blue sky 1751901

4.6 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

1

Carrots are a kind of food with high nutritional value, but if they are cooked or matched improperly, they can affect the absorption of nutrients. Carrots contain a large amount of carotene, which is a fat-soluble vitamin. It can only be dissolved in oil before it can be converted into vitamin A and absorbed by the human intestinal mucosa. Therefore, when cooking carrots, put more oil in the right amount, and it is best to fry them with the meat.

Stir-fried Pork Belly with Carrots and Peppers

1. Prepare the ingredients and cut the carrot into diagonal pieces

2. Cut the sharp pepper with the cutting side up and cut the pepper in the middle, remove the seeds

3. Slice with an oblique knife (same size as carrots)
Slice the pork belly, chop the green onion and chopped green onion (forgot to take this step) and set aside

4. Heat the wok, pour in vegetable oil, fry the meat slices in the wok until white, add the chopped green onion and stir fry

5. Add carrots and stir fry together, fry until the carrots are soft, pour in the peppers and stir fry

6. Add oyster sauce and light soy sauce, stir fry, add a small amount of boiling water (carrots and peppers are easy to taste), add salt, chicken essence and stir-fry, and the taste is ready