Five-spice stewed home recipe
Five-spiced pork belly is a good thing, and when I was young, I always thought the fatty parts were more, disliking to eat it.But my mom would make braised pork belly, while grandma made fermented tofu pork belly, and grandpa made fried crispy pork belly.
Gradually, I started to accept all kinds of five-spiced meat dishes they prepared.
Thus, now I really like five-spiced meat, whether it's a simple stir-fried dish or a restaurant's hot-pot style pork belly, or even Korean-style grilled pork belly.
Food is also a kind of habit, just like the environment we grow up in. We go out to explore and keep searching for a suitable place to settle down, but eventually find that what we need was right there all along.
Ingredients Details
200 grams of five-spiced pork belly, black wood ear mushrooms 10 pieces,kelp strips 1 bunch,potato 1 piece, and radish slices 1 piece,fried tofu 3 pieces,bean curd skin 1 bunch,Chinese cabbage 3 leaves,tomato 1 piece, and Sichuan sauce 1 spoon, soy sauce 2 spoons, oyster sauce 2 spoons, salt half a spoon
1. Wash the ingredients and cut them into pieces.
2. Cut the pork belly into slices.
3. Fry in the pan to release the oil.
4. Add the sauce, stir-fry until red oil appears.
5. Add tomato and stir-fry together.
6. Add potato slices，red radish slices and black wood ear mushrooms, stir-fry.
7. Add water, bring to a boil.
8. Add kelp strips and sliced fried tofu.
9. Add Chinese cabbage.
10. Finally add bean curd skin, add the remaining seasonings for flavoring.
11. Let the bean curd skin cook until tender; then turn off the heat.
12. Serve with rice, it's a perfect dish to go with!
A bowl of this hearty stew in winter keeps you warm and satisfies your cravings!
