April, It's Best to Eat It in April, Tender and Crisp, Clears Oil and Detoxifies Intestines, Making Waist and Legs More Slender
Ingredients
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Instructions
Whether you buy it from the market or pick it from the field, you need to remove the old outer layer of the puca, and it is easy to break the puca by hand, which is the best. After picking the puca, soak it in diluted salt water for half an hour, then rinse it with water twice to remove the excess moisture, and then drain the puca into a large bowl.
Wash the pork belly clean and remove the skin, separate the lean and fat parts and cut them. After cutting the pork belly, put it in a dish for later use.
Heat the pot, pour in oil, and stir-fry the pork belly until it comes out of the oil. Then add the lean pork and stir-fry until it changes color.
Put in the puca, stir-fry over high heat to maintain the freshness of the puca. After stir-frying for a moment, add green peppers, dried chili peppers, liquor, oyster sauce, and soy sauce and continue to stir-fry for 45 seconds. Finally, add chicken broth and salt and stir-fry for a while. You can then take it out of the pot and serve it.
Summary of Puca and Pork Stir-Fry
The outer skin of the puca is relatively hard, so you need to remove it to get the most tender part in the middle, which is the best to eat. Also, when stir-frying puca, the heat must not be too small, it needs to be stir-fried over high heat to better lock in the moisture of the puca, and the texture will be more tender.
