Ingredients for Stir-Fried Pork Belly with Water Bamboo: 300g water bamboo, 100g pork belly, 1 tablespoon light soy sauce, 2 tablespoons cooking wine, 1 piece ginger, a small handful Sichuan peppercorns, 1/2 teaspoon salt, 1/2 teaspoon monosodium glutamate, 1 spring onion.
Instructions for Stir-Frying Pork Belly with Water Bamboo: 1. Peel the water bamboo and wash it clean. 2. Cut the pork belly into pieces. 3. Cut the water bamboo diagonally and set aside on a plate. 4. Wash the spring onion and cut it into rings. 5. Rinse the Sichuan peppercorns and drain the water. 6. Peel the ginger and wash it, then cut into thin strips and set aside. 7. Heat oil in a wok until it reaches 50% heat, then add Sichuan peppercorns and fry over low heat until fragrant. 8. Remove the peppercorns. 9. Add ginger strips and fry over low heat until fragrant. 10. Add pork belly and stir-fry for a while to render the fat. 11. Add 1 tablespoon of light soy sauce. 12. Add 2 tablespoons of cooking wine and stir-fry until well combined. 13. Pour in the water bamboo and stir-fry for a short time. 14. Add an appropriate amount of salt and stir-fry until well combined. 15. Add an appropriate amount of hot water. 16. Stir-fry over high heat for 2-3 minutes. 17. Before serving, add a small amount of monosodium glutamate and stir-fry until well combined. 18. Sprinkle with spring onion rings and serve on a plate. 19. Cooking tips for Stir-Fried Pork Belly with Water Bamboo: Adjust the saltiness according to personal taste. There are tricks to making delicious dishes, and I have little tips for each of my recipes. You can search for ‘hot dishes’ to directly view my recipes!
