Yesterday I bought a large piece of pork belly, and half of it. Today, I fry a pot of pork and cook it. Authentic pork is a combination of pork belly and green garlic. I prefer spicy food, so choose pork belly and green pepper.
Pork belly cold water pot, put three pieces of ginger, a little peppercorns and cooking wine in the pot, boil over high heat and cook over medium heat for 20 minutes.
Prepare peppercorns, ginger and minced garlic during pork.
The green pepper is washed and controlled, and the oblique knife is cut into small pieces.
The pork belly is fished out of cold water, rinse off the surface of the floating foam, and let it cool.
Pork belly cut into thin slices.
Cut into thin slices for use.
Pour the pork belly into a wok and stir fry until fry until the meat is clear and rolled up. (The key to not getting greasy meat) The meat is served and a little base oil is left in the pot.
Add the peppercorns, ginger and minced garlic and bean paste, stir-fry the aroma and red oil. Pour in green pepper and stir fry twice, pour the pork belly, stir fry quickly, and wrap the pork belly with seasoning. Add soy sauce, soy sauce, a little salt and sugar, and stir fry for 2 minutes.
Add the chicken essence before the pan, stir fry evenly, and serve.
1, bean paste, soy sauce and soy sauce have a salty taste, so put a little salt. 2, the meat sliced thinner, the taste is better, and it is easy to produce oil, so the finished product will not be very greasy.