Stir-fried wild rice with pork belly
Wild Rice 300g | Pork belly 100g |
Light soy sauce 1 scoop | Cooking wine 2 scoops |
Ginger 1 block | Zanthoxylum bungeanum 1 small handful |
Salt 1/2 small teaspoon | MSG 1/2 small teaspoon |
Chives 1 tree |
Step 1
Peel off the shell of wild rice and wash it cleanStep 2
Pork belly cut into cubesStep 3
Slice the wild rice with a diagonal knife and set aside.Step 4
Wash and cut green onions into ringsStep 5
Wash and drain the peppercornsStep 6
Peel, wash and shred ginger and set asideStep 7
Pour cooking oil into the wok and heat until 50% hot. Pour in the Sichuan peppercorns and stir-fry over low heat.Step 8
Then take out the pepperStep 9
Add shredded ginger and stir-fry over low heatStep 10
Pour in pork bellyStep 11
Stir fry for a while to remove the oilStep 12
Add a spoonful of light soy sauceStep 13
Add two tablespoons of cooking wine and stir-fry evenlyStep 14
Pour in the wild rice and stir-fry for a whileStep 15
Add appropriate amount of salt and stir-fry evenlyStep 16
Add appropriate amount of hot waterStep 17
Stir fry over high heat for 2 or 3 minutes.Step 18
Add a little MSG and stir-fry evenly before servingStep 19
Sprinkle chopped green onions on the plateStep 20
Finished product picture Cooking tips for stir-fried wild rice with pork bellyThe saltiness can be increased or decreased according to personal taste