I like this version of the fried ginkgo that my husband likes to do, and I have learned it myself now! It’s quite simple to do, I’ll do this when I’m too lazy to eat anything~
Prepare the material (there is no garlic in the picture, you can't add the smell of garlic). The pork belly slices, sliced tomatoes, sliced bamboo shoots (the bamboo shoots I use are the kind of soft cuts that the supermarket buys). (The roots of the vegetable roots are partially open)
Ginkgo is soaked in boiled hot water. If the ginkgo is harder, you can cook it for a while. If you are buying soft, ginkgo, you can omit this step.
Heat the pot, put a little oil, put the pork with garlic and stir-fry together, stir-fry until the oil is out and the pork belly is yellowish.
Add the Chinese cabbage root portion and stir fry until the vegetable root is soft. Add a little salt to help the cabbage to effluent.
Add Chinese cabbage leaves, tomatoes, and bamboo shoots together. Add a little salt at this time.
Stir fry until the tomatoes are soft and the tomato juice comes out
Pour the water of the ginkgo, pour the ginkgo into the pot and pour it into the pot. You may find that some ginkgo stick together. Use a shovel to flip them over and let them separate. There is no smell together.
Olive dishes are also put in
Slowly stir fry for about 1 minute to get the pot. At this time, you can taste the salty soup, not salty enough to add some salt, or you can add soy sauce if you like the taste of soy sauce.
I really like the taste of olive vegetables. If you don't like olives, you can add a little less~~