Pork Belly Tea Pot

Brief introduction: Year of pork with pure grain, pure grain comes out after one year of feeding, listening to music every day, taking a bath, taking you to find the taste of pork 30 years ago
150g pork belly, 100g tea tree mushroom, 1 green pepper, 3 slices of ginger, 2 small heads of garlic, 3 dried peppers, raw soy sauce, salt, chicken essence, and oil

1. Sliced pork belly, chopped ginger and garlic, shredded green pepper, soak the tea tree mushrooms in advance with water.

2. Hot oil in a hot pot, stir-fry pork belly until slightly burnt, stir-fry with raw pork, and leave oil to remove pork belly for later use.

3. Pour a portion of the oil in the pan, heat the oil and put in ginger garlic, dried peppers and stir-fry.

4. Then add the tea tree mushrooms and salt to stir fry. The tea tree mushrooms should be fried for a little longer. The tea tree mushrooms are foamed and contain moisture inside.

5. When the tea tree mushrooms are almost fried, add pork belly, green pepper shreds, and chicken essence and stir fry for about 2 minutes.

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