Stewed with five flowers

Overview

Pork belly is a good thing. When I was a kid, I always thought it was too fatty and I didn’t like to eat it. However, my mother can make braised pork, my grandma can make fermented bean curd, and my grandma can make fried crispy pork. I have slowly come to accept the various pork belly dishes they made. As a result, I now like pork belly very much. Whether it is home-style stir-fried pork belly, restaurant twice-cooked pork, or even Korean-style grilled pork belly, they all suit my appetite. In fact, eating is also a habit, just like the environment in which we grow up. We go out and look around, constantly looking for a suitable place to settle. After going around in a circle, we find that what we need is already around us. Therefore, home-cooked taste is the taste that I have always been obsessed with...

Tags

• hot dishes
• home cooking
• chinese banquet
• pregnant women
• old man
• winter recipes
• dinner
• students
• black fungus
• cabbage
• fried tofu
• kelp silk
• oyster sauce
• pixian doubanjiang
• pork belly
• potatoes
• vermicelli
• carrot
• salt
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Wash the materials and cut them into pieces.

   

2. 2 Slice the pork belly and fry in oil.

   

3. 3 Add the bean paste and stir-fry the red oil.

   

4. 4 Add tomatoes and fry together.

   

5. 5 Add potato slices, carrot slices and black fungus and stir-fry.

   

6. 6 Add water and bring to boil.

   

7. 7 Add shredded kelp and shredded fried tofu.

   

8. 8 Add cabbage.

   

9. 9 Finally add vermicelli and season with remaining seasonings.

   

10. 10 When the vermicelli is cooked, you can turn off the heat.

    

11. 11 Paired with rice, it's a perfect meal!

    

12. 12 A bowl of stew like this will keep you warm and satisfy your cravings in winter!