How to Make Any-night-of-the-week Salt fried pork with garlic stems
Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Any-night-of-the-week Salt fried pork with garlic stems. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Salt fried pork with garlic stems, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salt fried pork with garlic stems delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salt fried pork with garlic stems is 2 serves. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Salt fried pork with garlic stems estimated approx 30 minutes.
To get started with this particular recipe, we must first prepare a few components. You can cook Salt fried pork with garlic stems using 7 ingredients and 7 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Salt fried pork with garlic stems:
- 100 g streaky belly pork, without skin
- 150 g garlic stem
- 3 tbsp cooking oil or lard
- 1 tbsp Sichuan chilli bean paste
- 1 tbsp fermented black bean, rinsed and drained
- 1 tsp sugar
- 2 tsp soy sauce
Instructions to make Salt fried pork with garlic stems
- Cut the pork into thin slice, each with a good mixture of fat and lean.
- Cut the garlic stems into 4 cm sections, discarding any fibrous parts as their bases.
- Add the oil or lard to a seasoned wok over a high flame, then add the pork, reduce the heat to medium and stir fly until the slices are curved and tinged with gold and the oil is clear, adding the soy sauce about halfway through the cooking time.
- Use a wok scoop or ladle to move the pork to one side of the wok. Tip the chilli bean paste and black bean into the oil that polls in the space you have created and stir fly them briefly until the oil is red and fragrant.
- Then mix everything together, add the sugar and the garlic steams.
- Increase the heat to high and stir fry until the garlic stem are cooked (taste one to check when they are ready, their aggressive raw pungency will have mellowed to a sweet garlickiness.
- Serve while it’s hot.
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