The dinner time is tight, it is really unfamiliar with the evening photo, the color and quality are quite poor. A group of friends also said that the pork meat of such a rough meat, actually found a piece of lace as the bottom, simply do not take. Indeed, I admit that I was wrong, that I wanted to learn to display and compose a picture, and I played with it, but it ended in failure. But this does not affect the taste of the dishes.
Wash the garlic and pork belly
Prepare bean paste, dried chili, salt, garlic and ginger
Pour the sliced pork belly into a pan and boil over medium heat.
Slice the garlic and cut the pork belly, chopped garlic and dried chili
Open the medium fire and slowly fry the pork belly. (Do not add a drop of oil during the process)
Wait until the pork belly is fried until it is translucent to dry, pour in garlic ginger and dried chili
Then add garlic and stir fry until 2 minutes
Add a spoonful of bean paste and continue to stir fry
Stir fry until the garlic is slightly softened, add salt, stir well, and pan
The point is that the fat of the pork belly must be fried. First, the taste of the pork belly is not fatty, and the taste of the whole dish is more fragrant.