Ingredients: 2 cucumbers, half a catty of pork belly, 2 peppers 1, 2 millet peppers, 2 cloves of garlic, half a teaspoon of salt, half a teaspoon of sugar, chicken essence 1 teaspoon, soy sauce 1 teaspoon, balsamic vinegar 1 teaspoon, cooking wine 1 teaspoon.

1. Soak cucumber in salt water for 10 minute, then cut it in half into strips, remove the pulp and seeds, and cut it into finger-length strips with a knife.

2. In the enlarged bowl of sliced cucumber strips, put a spoonful of salt and rub it with your hands for about 30 minutes to marinate the water in the cucumber.

3. Wash the pork belly and cut it into thick slices of about 1 mm for later use; Wash pepper and millet spicy, cut into rings; Cut the garlic into pieces and put them on the plate together. In this step, you can determine the number of peppers according to your own preferences. If you don't like peppers, you can leave them alone.

4. Squeeze out the water in the pickled cucumber strips by hand, and dry the water as much as possible, so that the fried cucumber tastes crisp and refreshing, or it can be dried in advance.

5, put a small amount of oil in the pot (it is best to use hot oil to slide the pot first, and put cold oil, which is what people call hot pot cold oil. The purpose of this is to prevent the meat from sticking to the pot. After heating to 60% heat, put the pork belly into the pot and saute the oil. At the same time, fry, generally fully rolled.

6. After the pork belly is rolled, add 1 tablespoon of cooking wine and stir fry a few times. Stir-fry garlic first, then stir-fry cucumber strips, pepper and millet spicy evenly.

7. After the meat and vegetables are fried, turn on a small fire to season. Add half a teaspoon of salt, half a teaspoon of sugar, 1 teaspoon of chicken essence, 1 teaspoon of soy sauce and 1 teaspoon of balsamic vinegar in turn, stir fry quickly and evenly, and serve!