Thêm bước này món Ba Rọi Xào Mắm Ruốc sẽ thơm ngon khác biệt | Super Fragrant Pork Belly

Welcome back to Co Ba Binh Duong channel. Today, we're going to make a simple yet delicious dish. It's a great dish to eat with rice. It's quick and easy to make. Each piece of pork belly is cut into small pieces. You can eat it with fish sauce. It's aromatic, sweet and salty. It's spicy and has a strong flavor. You can eat this dish 3 times a day. It can be stored for a long time. So it's very convenient when you don't go to the market and don't have enough ingredients. Let's get started. Please refer to the ingredients on the screen before doing this. You can also refer to the ingredients and the familiar kitchen tools that I often use in the description of this video. First, I'm going to crush 8 cloves of garlic. I'm going to mince it like this. I'm going to cut the rest of the garlic. And I'm going to cut some shallots to stir-fry with the pork. I'm going to mince 5-6 chilies. If you like spicy food, you can cut the chilies into small pieces. I'm going to mince 5 cloves of lemongrass. I'm going to cut it and mince it. It's delicious when you use a lot of lemongrass. Keep the lemongrass tail for later use. You can use pork belly to stir-fry with shrimp paste. It has a little more fat, which makes the meat softer and fattier. If you don't like fat, you can use pork shoulder. I've already washed the pork. Now I'm going to boil it. Add boiling water to boil it quickly. Add a teaspoon of salt. Boil the meat for about 3 minutes. Remember to stir the meat while boiling. This step will help the meat to be more clean. At the same time, the meat will be shaped so that it will be easier to cut later. Now I'm going to take the meat out. Wait for it to cool down a bit, then I'll cut it. You can cut the meat into long pieces with a diameter of about 1 cm. For this dish, I cut it into small pieces. The meat will be easier to absorb the shrimp paste sauce. Because the time to stir-fry the meat is very fast. Next, I put the meat in the pan and stir-fry it. No need to add oil. Add about half a cup of water. Stir-fry evenly over medium heat. Add water to cook the meat before removing the fat. This will make the meat softer and not dry. When the water in the pan is reduced, add the remaining lemongrass, shallots, and minced garlic. Now you stir-fry all these spices together with the meat. This step will help the meat absorb the aroma. It's very fragrant. Stir-fry until the meat slowly releases fat and turns golden brown. The amount of fat is quite a lot. Pour it out. Then I use this pan again. Add 2 tablespoons of cooking oil or water. If you like, you can use the oil from earlier to make it more fragrant. This is up to you. Now the oil is hot, I put all the lemongrass in first. About half a cup of minced lemongrass. The lemongrass has been yellow for a long time, so I will stir-fry it for about 1 minute. Then I will continue to add garlic. You add about 1 tablespoon of minced garlic. Stir-fry evenly. When it turns a little yellow, I will temporarily turn off the stove to season the sauce. Add 2 tablespoons of shrimp paste, 80 grams. Next is 2 tablespoons of chili sauce. 50 grams of sugar, about 3 tablespoons. 1 teaspoon of MSG. If you can't use MSG, don't add it. And add half a cup of water. Stir well and turn on the heat again to bring the mixture to a boil and let it dissolve. I use Hue shrimp paste. If you don't have shrimp paste like me, you can use any type. But the shrimp paste must be delicious so that it is not too salty. At this time, you can taste and adjust a little to suit your family's taste. Note that depending on the saltiness of your shrimp paste, you season it to suit your taste. Next, I turn down the heat and add the meat. Remember to add minced chili and minced garlic. Stir well. Stir everything up. I marinate the meat with the shrimp paste sauce mixture with low heat to let the meat absorb the sauce evenly. It smells so good, guys. You can see that the mixture is thick like this. When it cools down, it will thicken a little more. I turn off the heat. So I have finished the shrimp paste stir-fried pork belly. It's very easy and fast, isn't it? Pork belly with a little crispy fat, absorb and smell the characteristic smell of shrimp paste, harmonizes with the aroma of lemongrass, garlic, and a little spicy of chili. It's very appetizing. The salty taste is just right. You can eat it with cucumber or a little more herbs. This dish is perfect to eat with rice. I just use rice, guys. I think the advantage of making shrimp paste sauce before adding meat is that it is easy to adjust the amount of spices when seasoning. It helps those who are not used to cooking to easily make delicious shrimp paste for the family. At the same time, it is very easy when we stir-fry with a large amount, but it is still delicious and tasty, guys. This dish can be stored for a long time. It can be stored at room temperature for about 3-4 days. It can be stored in the refrigerator for 2 weeks. It's very convenient, isn't it? I wish you a delicious shrimp paste stir-fried pork belly for a family meal. If you like it, remember to like and share it with your friends. And subscribe to watch my latest videos. You can also visit the website cobabinhdung.com to see the written instructions. Thank you for watching the video. Goodbye and see you again in the next video.