[How to make dry pot okra]_how to do _ practice Daquan

[How to make dry pot okra]_how to do _ practice Daquan

Eating more okra this season will help lower blood pressure and blood lipids. Whether for children or the elderly, regular consumption of okra brings a lot of benefits to the human body. Therefore, in addition to fried okra, boiled okra, autumnThe dry pot okra is very simple. Prepare the pork belly with a small amount of okra, mix with seasoning, and slowly make it in the pot.

The main ingredients are pork belly, okra auxiliary garlic slices, dried red pepper, raw soy sauce, cooking wine, and sugar.

The yellow okra is washed and drained and cut into sections. The pork belly is washed and drained and the garlic is washed and cut.

Pour a small amount of oil into the pan and simmer for seven minutes. Add garlic slices and dried red peppers to a small fire, and add pork belly slices to fry until golden brown. 3

Pour in yellow okra, appropriate amount of raw soy sauce, cooking wine and sugar, stir-fry for half a minute on high heat, add heat, stir-fry into casserole, and tip for two minutes on low heat.

Every time I cut the yellow okra, it is really tangled. I like the cross-section. I ca n’t say that the seeds are less broken. It is not mistaken for pepper, but I like the vertical cut.


Do not cover the lid during stewing, otherwise it will be very yellow and rotten, losing its green and crisp taste.

Of course, you can cook without frying, just fry in the pot for a while.

Tujia dry pot crispy ingredients: 100 grams of wild amaranth, 50 grams of pork belly.

Seasoning garlic seedlings, 10 grams each of onion, 15 grams of red pepper, ginger, garlic slices, 5 grams of dried pepper, 6 grams of balsamic vinegar, 5 grams of chicken essence, 10 grams of red oil and shallot oil, 3 grams of old soy sauce,Raw soy sauce, 5 grams each of sesame oil, 4 grams of thirteen incense, and 15 grams of lard.

Method 1: Cut 2 cm thick slices of pork belly, diced red chilli pepper, change the onion to a wire, and change the garlic seedlings to a horseshoe.

2. Heat the pan, add lard to 50% heat, stir in ginger, garlic slices and stir-fry, add pork belly slices, stir-fry, stir-fry in old soy sauce, raw soy sauce, vinaigrette, add pepper, redHang the peppers and stir-fry, add the dried amaranth and stir-fry evenly, add chicken essence, garlic sprouts, thirteen incense, and drizzle with red oil.

3. Finally, pour the onion oil in the pan, fill the dry pan with onion shreds, and drizzle the sesame oil on the table.

The flavor is dry and crisp, and the aftertaste is long.

The key is not to fry for a long time when frying the wok. Properly drip a little water to ensure that the mangosteen is not soft.