Stir-fried grandma's dish with green beans

Ingredients: green beans, minced garlic, dried chilies, salt, chicken essence, light soy sauce, cooking oil

Steps: Wash the green beans and cut them into sections, soak the grandmother's vegetables in water for 10 minutes to remove excess salt, mince the garlic, and cut the dried chili peppers into sections for later use.

Heat the oil in a pan, add the minced garlic and dried chili peppers, and stir-fry over low heat until fragrant.

Put the chopped green beans into a pot and stir-fry quickly over high heat until they are broken.

Add salt, chicken essence and light soy sauce, stir-fry evenly, and let the green beans fully absorb the seasoning.

Squeeze out the soaked grandmother's vegetables and stir-fry them in a pot with green beans to fully blend the two.

After stir-frying evenly, you can turn off the heat and remove from the pan, put it on a plate and enjoy.

Stir-fried pork belly with baby cabbage

Ingredients: Fresh baby cabbage, pork belly, garlic, ginger, dried chilies, light soy sauce, dark soy sauce, salt, sugar, cooking wine, cooking oil, etc.

Steps: Wash and cut the baby cabbage, cut the pork belly into thin slices, mince the garlic and ginger, and cut the dried chili peppers into sections for later use.

Put the pork belly slices into a bowl, add a little salt, sugar, cooking wine and light soy sauce, stir well and marinate for 10 minutes to make the pork belly more flavorful.

Heat the pan with cold oil, pour the marinated pork belly slices into the pan, stir-fry over low heat until the meat slices change color, roll the edges slightly, and set aside.

Leave the bottom oil in the pot, add the minced garlic, minced ginger and dried chili peppers, stir-fry until fragrant, pour in the baby cabbage segments, and quickly stir-fry over high heat until the baby cabbage is broken.

Add an appropriate amount of salt, sugar and light soy sauce, stir-fry evenly, pour in the fried pork belly slices, and continue to stir-fry until the ingredients are fully integrated, and the baby cabbage presents a bright color.

Stir-fry the fried pork belly with baby cabbage on a plate and serve.

Sauerkraut pork belly

Ingredients: pork belly, sauerkraut, ginger, garlic, green pepper, red pepper, salt, light soy sauce, cooking wine, sugar, chicken essence

Steps: First, heat the pan and add the appropriate amount of cooking oil. When the oil temperature rises, add the chopped ginger and garlic slices and stir-fry until fragrant.

Next, put the pork belly slices in a pan and sauté over medium heat until golden brown on both sides and the meat is tightened. This step allows the pork belly to release excess oil, making the dish more refreshing and non-greasy.

When the pork belly is stir-fried until it is seven or eight ripe, put the sauerkraut in the pot and stir-fry quickly over high heat. Sauerkraut combined with the fat of the pork belly is able to produce a mouth-watering aroma.

After the sauerkraut and pork belly are stir-fried evenly, add an appropriate amount of salt, sugar, and chicken essence to taste. Next, add the shredded green and red peppers and continue to stir-fry until the vegetables are broken.

Finally, the sautéed sauerkraut pork belly is served on a plate and served.

Stir-fried pork belly with leeks

Ingredients: a handful of fresh leeks, an appropriate amount of pork belly, a few cloves of garlic, a small piece of ginger, salt, light soy sauce, cooking wine, sugar, and chicken essence.

Steps: Wash and cut the leeks into sections, wash and cut the pork belly into thin slices, mince the garlic and ginger and set aside.

Pour an appropriate amount of oil into the pot, heat it, add the pork belly and stir-fry until it changes color, add minced garlic and ginger and stir-fry until fragrant.

Pour in an appropriate amount of cooking wine to remove the smell, add light soy sauce, sugar, and chicken essence to taste, and stir-fry evenly.

Put the chopped leeks in a pot and stir-fry quickly over high heat until the leeks and pork belly are fully combined.

Wait for the leeks to fry until they are broken, add an appropriate amount of salt to taste, stir-fry evenly, and then put them on the plate.

Proofread by Huang Hao