Dry pot pork belly
Overview
Griddle pot is a simple but high-end dish. There is no fixed combination. It’s all up to personal preference. Whatever you like to eat and what kind of meat you want to pair with it will be equally delicious~ When I was young, I was a pony. When I was young... there were several dry pot restaurants in Chengdu Shuangnan that were particularly famous. I felt so satisfied when I went there to have a meal. Looking back now, it was just that, maybe it was the good taste created by the blend of gutter oil + additives... Is my heart too dark, or is the food safety of China already beyond the control of the people on earth... I digress...
Tags
Ingredients
Steps
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Dice the pork belly.
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Add light soy sauce, cooking wine and white pepper to the pork belly, mix well and marinate for 15-30 minutes.
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Cut lotus root, radish, cucumber into small pieces, and slice green and red pepper.
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Cut green onions, celery, coriander into sections, two wattle sticks, soaked red peppers, cut dried chili peppers into sections, slice ginger, and dice garlic.
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Cook the lotus root, radish and red pepper and drain them into the water.
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Heat an appropriate amount of oil in a pot over high heat, add ginger slices, garlic granules, dried chili segments and stir-fry until fragrant.
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Add the two vitex twigs and pickled red pepper and stir-fry for a while.
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Add the marinated diced pork belly and stir-fry until it changes color.
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Add bean paste and a little water and stir-fry for a while.
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Add cucumber and green pepper and stir-fry.
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Reduce heat, add celery and green onions and stir-fry.
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Turn off the heat, add appropriate amount of salt and stir well, then serve on a plate and sprinkle with coriander.
