I have been obsessed with eating this dish in the restaurant. I came back with a few chefs and friends after I asked for it. I decided to make a recipe and hope that everyone likes it.
Pig head diced (cannot buy pork belly today, replaced with fore leg meat, taste slightly owed) put water for a few minutes to wash away the blood, put a little pepper and salt for a while
Add sweet potato starch with a small amount of water and mix it into a paste. Try to thicken it. Add the pork and mix well. Wrap the layer with dry starch before frying.
The oil temperature is 60% hot and the pork is fried to 7 matures.
When the temperature of the oil rises, pour in the pork and fry it again to the golden
Put the base oil in the pot, add the garlic slices, tomato sauce, a spoonful of sugar, a small spoon of oyster sauce, stir fry the tomato green pepper, add the fried pork and stir fry, so that each piece of meat is wrapped in juice, out of the pot, Don't put water, or it will soften