Pork belly 400g

condiments

Green garlic100g

condiment

A little pepper, dried pepper 1, fermented soybean 10, a little yellow wine, 3 grams of sugar, proper amount of peanut oil, 3 star anise, 2 slices of onion, 2 slices of ginger, sweet noodle sauce 1 teaspoon, Pixian bean paste 1 teaspoon and soy sauce/kloc-0.

Sichuan style pork steps 1

Get all the materials ready

Second step

Cold water pork belly, add onion ginger, pepper, aniseed and dried pepper, boil and skim the fat, cover the pot and turn down the heat.

Third step

It takes about 20 minutes for cook the meat to cook with low heat until it is fully cooked. When you prick it with chopsticks and feel that there is no blood, it is cooked. Remember to turn the meat over during cooking, and soak it in the original soup for a while after turning off the fire, so that the meat can absorb the soup.

Fourth step

After soaking for half an hour, take it out and dry it a little, then cut it into large pieces, with a length of10cm, a width of 5cm and a thickness of about 3mm.

Step five

Chop watercress and lobster sauce together, wash green garlic and cut diagonally for later use.

Step 6

Stir-fry the meat slices in oil in the pan. You can put less oil in this pot, because the meat will be fried in the back.

Step 7

Stir-fry for three or four minutes and the oil will come out. At this time, the meat will be scraped aside, and the douban and douchi will be fried with warm oil, and then a little sweet noodle sauce, yellow wine and soy sauce will be fried twice.

Step 8

Stir-fried pork slices with bean paste and lobster sauce, and put a spoonful of sugar in between to neutralize the salty taste.

Step 9

Finally, add the green garlic, stir fry a few times and it will be soft.