Cooking Mama World recipe

Stir-fried pork belly and qinggengcai with broad bean paste (2 servings)

tsp

[tsp] means a teaspoon, which is roughly a 5 ml(about 1/6 fl oz) portion.

tbsp

[tbsp] means a tablespoon, which is roughly a 15 ml(roughly 1/2 fl oz) portion.

[g] denotes weight, 100g is roughly 3.5 oz.

Broad bean paste

Broad bean paste is a Sichuan fermented seasoning made by fermenting Broad beans, soybeans, sesame oil, chili peppers, and other ingredients.

1.Drain off
Roll the tofu in kitchen paper.
2.Drain off
Place the tofu between plates and place a bowl of water or other weighted object on top of the tofu and wait until the tofu is drained.
*About 1.5 times the weight of the tofu.
3.Cut vegetables.
Cut carrots into long and thin.
4.Cut vegetable
Cut qinggengcai into chunks.
5.Cut vegetable
Cut ginger into small pieces.
6.Cut meat
Cut the pork belly into 4-5 cm pieces.
7.Stir-fry
Put vegetable oil in a frying pan over medium heat and when warm,stir-fry the pork belly. After stir-frying,add soy sauce.
8.Stir-fry
When the pork belly is cooked and white,add the broad bean paste,ginger,salt,and garlic.
9.Stir-fry
As it stir-fries,the color of the broad bean paste will change brightly.
*If you want to make it spicier,add more broad bean paste pan here (as you like).
10.Stir fry
Add the qinggengcai and carrots.
11.Stir-fry
When the qinggengcai and carrots are softened,reduce the heat to low.
12.Put in
Tear the drained tofu by hand and add it.
13.Put in
One block of tofu will be as shown in the photo.
14.Stir-fry
Turn the heat to high and stir-fry the tofu,stirring frequently so that the flavors blend into the tofu.