How to make cactus and pork belly

How to make cactus

Ingredients: cactus

Accessories: red bell pepper, eggs

Seasoning: water starch, chicken essence, cooking wine, Sugar, salt, minced ginger

Method:

1. Wash and cut the cactus into cubes, wash and cut the bell pepper into cubes;

2. Wash and remove the sand thread, sizing with water starch, egg white, and cooking wine;

3. Set the pot on fire, and when the oil is 4-5% hot, add the shrimp and break them up;

4. Leave in the pot oil, stir-fry minced ginger and diced bell pepper, add cactus, shrimp and chicken essence and stir-fry evenly.

Features: light taste, clear mouth, bright color.

Cactus clears away heat and detoxifies, promotes qi and blood circulation, relaxes muscles and activates collaterals. It has the effect of lowering blood sugar and blood lipids. It has therapeutic effects on cardiovascular, gastric ulcer, arteriosclerosis and other diseases, and is anti-inflammatory. It has good effects on cancer, beauty, weight loss, anti-aging, immunity enhancement, etc. Cactus can also be used to make drinks, wine, and pharmaceuticals. Cactus is extremely nutritious and can be found on the menus of five-star hotels and presidential state banquets in the Americas.

Edible cactus is rich in protein, minerals, vitamins, amino acids, carotene, zinc, iron, strontium, calcium, potassium, phosphorus, etc.

How to make pork belly

1. Cut the purchased pork belly (the kind of lean meat and fat meat that have been stacked) into 1 cm squares (the thickness does not matter, just the length and width);

2. Pot Put oil in the pan (add more), heat it and add a spoonful of sugar (white sugar is also acceptable) (you can add more), and stir-fry until it becomes mushy (there should be thick smoke coming out of the pan at this time, don't be afraid). Pour in the cut meat and seasonings (thick slices of ginger, garlic cloves (do not break them), cinnamon, dried chili, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, then the meat becomes 3. Add an appropriate amount of salt, one spoon of dark soy sauce, 1/5 spoon of vinegar, half a spoon of sugar, two spoons of cooking wine, half a spoon of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged 3. mm, bring to a boil over high heat (it starts to smell fragrant);

4. Pour into the stew pot and simmer over low heat for 1 and a half hours. At this time, the soup should be very little and thick (if there is too much soup, you can use high heat) Collect the soup, but stand aside and watch), add green peppers (not very fat bell peppers), add some coriander, then taste for saltiness, and simmer for another 3 minutes.

5. Serve the dish before saliva drips into the pot, and eat another piece secretly without others knowing.