Food preparation

Pork belly 500g, green garlic 100g, green pepper 50g, Pixian bean paste 30g, onion, ginger, pepper, millet pepper, cooking wine, sugar and soy sauce.

Graphical menu

1. Put the washed pork belly in a cold water pot, cover the pot and cook for half an hour on medium heat. After half an hour, try to pierce the pork belly with a fork. If you can pierce the pork belly with a fork and there is no blood, you can turn off the fire.

Take out the meat, let it cool, and then cut it. Sliced meat should not be too thin or too thick. If it is too thin, it will rot easily when fried. If it's too thick, you can't blow up the lamp nest that Chengdu people say. If you are in a hurry, you can throw the meat into the refrigerator and freeze it for 5 minutes.

3, prepare a pot, pour a little oil, add onion, ginger, pepper, millet pepper, stir-fry the fragrance, pour the pork belly slices that have just been cut, and see that the meat slices are a little curly and the fat becomes transparent.

4. Pour in two spoonfuls of Pixian bean paste, stir-fry red oil, pour in green garlic and green pepper, add a little cooking wine to deodorize, add a little sugar, stir-fry with soy sauce and you can go out!