First peel off the transparent film outside the pig's waist, then open from the middle piece and cut the white and deep red parts with a knife.
Treat the pork loin, cut the cross knife, and marinate it with dried pepper and cooking wine for 10 minutes (I used the pig's waist, special size mini, so hard to cut, cut ugly...)
Boil the boiled water in the pan, then put it in the waist and bake it for a few seconds, then remove it and drain the water (the pepper is discarded)
Cut the bell pepper, cut the onion, chopped ginger and garlic, and prepare the appropriate amount of Pixian bean paste and chili
Put the oil in the pan, sauté the ginger, garlic, pickled peppers, the watercress from the Pixian County to the fried red oil and the fragrance is distributed; the lower round pepper is stir-fried until it is broken, and seasoned with sugar.
Lower the waist and green onion, stir fry a little bit of wine, add a little balsamic vinegar, taste the taste. If you feel salty enough, add a little salt, turn off the heat, and finally add a little chicken.
The whole process should be faster, so as to prevent the waist from getting old, and there is no technical content. I feel that eating the internal organs is quite delicious as long as it is made into heavy taste. Although it can't be eaten more, it is still very good to eat occasionally!