Stir-fried pork belly and pork loin with colored pepper are rich in protein, human fat, protein, calcium, phosphorus, iron and vitamins, and have the effects of tonifying kidney and waist, regulating kidney and promoting qi circulation. Pork loin tonic is highly recommended today. Sometimes eating is to tonify deficiency, strengthen spleen and nourish stomach, and harmonize qi and blood. The whole family likes to eat it. Food: pork tripe 160g, sweet pepper 120g, ginger, garlic paste, white gourd, salt and rice wine, water starch 12mL, cassava starch 6g, oil 8mL, vegetable oil. Practice: 1. Wash the pork belly, remove the muscle fascia, cut into pieces, add a little salt, rice wine, chicken powder and hands, mix well, pour in water starch, mix well and marinate for a while.
2. Add a proper amount of water to the pot to boil, add a small amount of oil and a proper amount of salt, cook until the food is cooked, scoop it up, and control it to dry for later use. 3. Put the freshly marinated pork belly into the pot, cook it with slow fire until it fades, pick it up, and control it to dry for later use. 4. Add oil to the pot, saute shallots and garlic, pour pork belly and stir-fry twice, then pour rice wine and stir-fry for fragrance. Then add sweet pepper, salt, chicken powder and oil consumption, and stir-fry until it tastes good. Water cassava starch, stir-fry evenly and you can turn off the heat and eat. Miss Bai warmly reminds: 1, when frying the pan, the heat should not be overcooked, so as not to be burnt and endanger the taste. 2, pork bellies are generally edible, and those with high blood fat and cholesterol are not allowed to eat. Occasionally, the whole family loves to eat big tonic vegetables, which can tonify the spleen and stomach and regulate qi and blood.