Garlic sprouts are a classic Sichuan dish with pork belly and garlic sprouts, supplemented by a variety of seasonings. The following are the detailed steps and process of making garlic sprouts back to the pot meat:
Material Preparation:
Pork belly: 300 grams.
Garlic sprouts: 200 grams.
Garlic: a few cloves (adjust to personal taste).
Ginger: a small piece.
Bean paste: 1 tablespoon.
Soy sauce: 1 teaspoon.
Sugar: 1 2 teaspoons.
Cooking wine: 1 teaspoon.
Cooking oil: to taste.
Cayenne pepper (optional): to taste.
Sichuan peppercorns (optional): to taste.
Green onion (optional): to taste.
Steps:
1.*Pork belly processing**: Cut the pork belly into thin slices, if it is raw meat, it needs to be cooked first, boiled until eight mature, and sliced for later use. If it's already cooked pork belly, you can slice it directly.
2.*Garlic sprout treatment**: Wash the garlic sprouts and cut them into sections, about 4-5 cm long.
3.*Seasoning preparation**: Chop and chop the garlic, slice or mince the ginger, and prepare the bean paste.
4.*Stir-fry the pork belly**: Put a small amount of oil in the pot, put in the pork belly slices after the oil is hot, slowly stir-fry over medium-low heat, let the fat of the meat slices gradually precipitate, and fry until the edges of the meat slices are slightly curled and golden brown.
5.*Add seasoning**: Push the fried meat slices to the side of the pot, put the bean paste in the middle of the pot, stir-fry the red oil over low heat, and then add ginger and garlic (and chili pepper and pepper if you like spicy food) and stir-fry until fragrant.
6.*Seasoning**: Add cooking wine, soy sauce and sugar, stir-fry quickly and evenly, so that the meat slices can fully absorb the seasoning.
7.*Add garlic sprouts**: Add the chopped garlic sprouts to the pot and stir-fry quickly to fully mix the garlic sprouts with the meat slices.
8.*Stir-fry until raw**: Continue stir-frying for a few minutes until the garlic sprouts turn brown and soft, but still maintain a certain crispness.
9.*Out of the pot and on the plate**: After the garlic sprouts are fried until they are broken, they can be removed from the pot and put on the plate.
Notes:
Don't fry the pork belly for too long, otherwise it will become too dry and hard.
The bean paste should be fried over low heat to produce red oil, so that the color of the dish will be brighter.
Garlic sprouts should not be fried for too long to keep them crisp and tender.
Now you can enjoy the delicious garlic sprouts back to the pot meat that you have made!
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