How to cook wild rice stem with pork belly sauce

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays, people eat for health, so here I would like to introduce to you a healthy and delicious dish of pork belly sauce braised with wild rice stem.

1. Cut wild rice stem into dices and slice ginger

2. Put 1 teaspoon of oil in the pan, shake the pan to spread the oil evenly on the bottom of the pan (this oil is just to prevent sticking to the pan), then put the chopped pork belly in and fry over low heat.

3. Fry until the surface of the meat is slightly yellow and a lot of oil oozes out (if the pork belly is fatter and produces more oil, you can pour out some of it), add rock sugar, ginger slices, dried chili peppers, and peppercorns, and stir-fry until fragrant.

4. Add wild rice stem and a little salt (because you will add the sauce later, it will be salty, so put less salt), stir fry for four to five minutes

5. Add an appropriate amount of boiling water, just enough to cover the ingredients. After boiling, turn to low heat and cover and simmer for 40 minutes

6. After 40 minutes, add 2 spoons of sauce, stir evenly, turn to high heat to collect the sauce

First of all, after reading the instructions for the recipe of braised wild rice stem in pork belly sauce, it shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.