Homemade Stir-fried Five-spoke Pork with Suancai

Pickled mustard greens are one of the dishes almost every household in northern China has, with common methods including pickled mustard green fish, pickled mustard green noodles, and pickled mustard green stir-fried.Mucuna..., but today I want to introduce a dish called pickled mustard green stir-fried pork belly. Hey, have you heard of it before? It looks a bit like dark cuisine, but the taste is absolutely top-notch. Give it a try and you'll see.

[Pickled Mustard Green Stir-Fried Pork Belly]

　　Ingredients: Pork belly, pickled mustard greens, fresh ginger, garlic cloves, red chili pepper, chopped chili peppers,;

Steps:

1 Drain the pork belly of bleeding water, wash it, and freeze it half-hard in the refrigerator. Take it out to slice into thin pieces after partially thawing; Once completely thawed, marinate with a little salt, lightsoy sauce,dark soy sauce for flavor. 2 Wash the pickled mustard greens and cut them into small pieces. Squeeze out the water, taste to check its saltiness;

3 Chop the ginger and garlic cloves into small pieces;

Remove the stem from the red chili pepper, wash it, and slice it thinly.4 Heat oil in a wok, add the pork belly slices, and fry over low heat until the pork releases its fat. Remove and set aside.

5 Reheat some oil in another wok, stir-fry the garlic and ginger pieces and the red chili pepper circles first, then add the pickled mustard greens' chopped pieces. Stir-fry to dry out the water from the pickled mustard greens, adding a little salt during the process;

Add the fried pork belly, splash in some lightChef's Tip:

1 How dry should you stir-fry the pickled mustard greens' chopped pieces?

The stir-fried pickled mustard greens should be dancing in the pan;2 Market-sold pickled mustard greens are generally not too salty, so add a little salt when cooking;

3 When marinating or stir-frying pork belly, adding a bit of dark soy sauce will give it a better color. Otherwise, the meat slices may appear grayish-white.

3 When marinating or stir-frying pork belly, it's best to add a little old soy sauce, otherwise, the meat slices will come out grayish-white.