There are many ways to cook, and there's nothing you can't do. For example, you can:Green bell peppersStuff with meat,PotatoesMud,Steamor fry, thenPork bellycut into strips and wrapEnoki mushroomsin, then either steam or fry.This is how to make delicious food with pork belly and enoki mushrooms.

Pork Belly Wrapped in Enoki Mushrooms

IngredientsPreparation

Pork belly 60g, Enoki mushrooms 80g, a little oil, 3g salt,Soy sauce5g, sugar 5g,MSG3g.

Method

1. Wash the enoki mushrooms, cut the pork belly into thin slices and set aside;

2. Use the pork belly to wrap the enoki mushrooms and secure with toothpicks;

3. Heat a little oil in a pan, add the pork belly and enoki mushroom wraps and fry until the pork belly releases its oil;

4. Add soy sauce, salt, MSG, sugar and water, and bring to a boil overhigh heat;5. After thickening, remove from heat and serve.

Baked Pork Belly Wrapped in Enoki Mushrooms

Ingredients

Pork belly 300g, 20ml rice wine, Enoki mushrooms 150g, barbecue sauce as needed.

Method

1. Remove the roots of the enoki mushrooms, cut the pork belly into thin slices;

2. Add the

barbecue sauceand rice wine to the pork belly, mix well, and marinate for 30 minutes;3. Place the enoki mushrooms on top of the pork belly, roll them up and seal with toothpicks;

4. Place the pork belly rolls in a baking pan and brush with

barbecue sauce;5.Bake in the

oven at 210 degrees for 5 minutes, then brush with barbecue sauce again and bake for about 6 minutes;6. Remove and flip, then brush with barbecue sauce and bake for about 6 minutes.Spicy Pork Belly Wrapped in Enoki Mushrooms

Ingredients

Pork belly, a bag of enoki mushrooms,

Mizuna

10, green bell pepper 1,red bell pepper1, minced garlic, a little Shaoxing wine, a little oyster sauce, a little soy sauce, a little cornstarch,white peppera little.Method1. Remove the ends of the enoki mushrooms, cut the green and red bell peppers into strips, mince the garlic, cut the mizuna into segments, and cut the pork belly into thin slices;

2. Use the pork belly to wrap the enoki mushrooms and green/red bell pepper strips;

3. Heat a little oil in a pot, add the mizuna segments, then add the wrapped enoki mushroom and pork belly rolls;

4. Add Shaoxing wine, soy sauce, salt, and cook over high heat;

5. In another pot, heat oil, add minced garlic to sauté, then add oyster sauce, sugar, white

pepper and cornstarch to thicken;

6. Finally, remove the pork belly rolls, arrange them on a plate, and drizzle with the cooked sauce.Ground pepperThicken with water and cornstarch;

6. Finally, after rolling up the meat and plating, drizzle with the prepared sauce.