Seasoning: oil (1 tbsp), Haitian Jinbiao soy sauce (1 tbsp), Pixian bean paste (2 tbsp) and chicken powder (1/3 tbsp).
1, boil half a pot of water, first add pepper, star anise, cinnamon, dried tangerine peel, onion and ginger to boil, then add pork belly and cook for 20 minutes on medium heat.
2. Pick up the pork belly, drain it and let it cool, then cut it into thin slices.
3. The green pepper is pedicled and seeded, washed and cut into pieces.
4. Heat 1 tbsp oil, saute ginger slices, add 2 tbsp Pixian bean paste and stir fry, then pour pork belly and stir fry for 2 minutes.
5, stir-fry until the pork belly oil is golden yellow, add green pepper pieces and stir-fry 1 minute.
6. Add 1/3 tablespoons of chicken powder, 1 tablespoon of Haitian Iron-fortified gold-labeled soy sauce and 1/2 tablespoons of white sugar to taste, and serve. accomplish
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1, pork belly is the best with fat and thin, so you should choose thin pork belly to eat, so the cooked food will not be too greasy. If the pork belly is too fat, stir-fry the oil in the pot first, and then pour out the remaining oil before cooking.
2. "Back to the pot" in pork belly refers to cooking pork belly until it is cooked, and then slicing and frying it into a dish.
3. Pork belly will be tasteless if boiled directly. It is suggested to add spices such as star anise and pepper to make the pork belly taste more delicious.
4. Pixian bean paste is salty and spicy. When used for seasoning, you can't add salt, otherwise the dish will be too salty and bitter.
5, pepper should not be fried for a long time, otherwise it will lose its spicy and crispy taste, and should wait until the pork belly is cooked before frying.