(1) Slice one third of pork belly, put two thirds of front leg meat into a bowl, add salt and soy sauce, stir well, add egg white and starch, stir well again, and size for later use. Cut a handful of green peppers into large pieces and slice garlic for later use.
(2) Heat the hot oil from the pan, stir-fry the green pepper slices, add some salt, stir-fry until the water is dry, and take them out for later use.
(3) Cook the oil again, stir-fry the pork belly in a hot pot with cold oil, stir-fry the oil, then add the lean meat slices, stir-fry evenly, add the green pepper and continue to stir-fry, add a proper amount of salt (both pepper and meat have salt) and stir-fry evenly. Delicious peasant fried meat is ready. Is it simple? I hope you like it.
For people who like spicy food, stir-fried pork is one of their favorite foods, and people in Yunnan, Guizhou, Sichuan, Hunan and Chongqing have a high degree of love for it. Peasant fried meat is mainly cooked with pork belly and pepper. Although the main ingredients of small fried pork are similar, the practices in different regions are different. It is said that two places are the most famous for making stir-fried pork, one is Hunan-style stir-fried pork and the other is Sichuan-style stir-fried pork. The main characteristics of Hunan-style peasant fried meat are fresh and spicy, heavy spicy and heavy oil; The main characteristics of Sichuan-style peasant fried meat are spicy, salty and oily. In Sichuan, many people confuse Sichuan-style pork with stir-fried pork, and can't tell which dish is Sichuan-style pork and which dish is stir-fried pork. In fact, the practice and taste of Sichuan-style fried shredded pork are different from those of Sichuan-style fried shredded pork, because many places are different. So how do we cook Sichuan-style peasant fried meat?