Hong Kong 80後
Spicy Piggy
- Put the pork brisket in cold water, add ginger slices, green onion, rice wine, boil for 3 minutes, pick up and soak in cold water.
- Pork belly slices, about 2mm
- Fry with a little oil and slow fire, the lard will slowly force out
- After frying golden brown, add seasonings (spicy oil, garlic, rice wine, chili residue, sugar)
- Just add spring onion before serving
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