所需食材
- 外婆菜（干腌芥菜）150g
- 五花肉100g
- 干辣椒5个
- 蒜片
- 姜片
- 生抽1汤匙
- 食用油
食材准备
- 外婆菜提前温水泡洗去除多余盐分和杂质，挤干水分
- 五花肉切薄片
烹饪步骤
- 炒肉：热锅下油，放五花肉片煎至微黄出油。
- 炒菜：放姜蒜干辣椒炒香，加泡好的外婆菜大火翻炒3-4分钟。
- 调味：加生抽翻炒均匀，菜香四溢即可出锅。
小贴士
- 外婆菜本身偏咸偏干，搭配带油的五花肉炒制最香
- 炒的时间不要太久，保留干香脆爽的口感
Ingredients
- 150g dried preserved mustard greens (waipocai)
- 100g pork belly
- 5 dried chilies
- garlic
- ginger
- 1 tbsp soy sauce
- oil
Preparation
- Soak preserved greens in warm water to remove excess salt and grit. Squeeze dry.
- Slice pork belly thinly.
Steps
- Fry pork: Pan-fry pork belly until lightly golden and rendered.
- Stir-fry greens: Add ginger, garlic, dried chilies until fragrant, then the soaked greens, stir-fry 3-4 min on high heat.
- Season: Add soy sauce, toss until fragrant.
Tips
- The greens are naturally salty and dry — pairing with fatty pork belly is the classic balance
- Don't overcook — you want it to stay slightly dry and crisp
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