Pork belly with skin (appropriate amount)

condiments

Pepper (moderate amount)

kitchenware

Boiling pot, frying pan

classify

Hot dishes are slightly spicy, stir-fry for an hour.

Steps to stir-fry pork with Chili: 1 1 seasoning (forgot to put Chili)

The steps of stir-frying pork belly with pepper: first, put the skin of pork belly in an iron pot, burn it to wax yellow, then wash it, cook it in cold water, and turn off the heat when chopsticks can poke into the skin.

Steps of stir-frying pork with pepper: 3 3 After the meat is cool, cut it into 4-5 cm wide slices for later use.

Steps of stir-frying pork with Chili peppers: 4 4 Shred Chili peppers for later use.

Steps of frying Sichuan-style pork with Chili: After 5 5 pots of heating, put sliced Sichuan-style pork directly into the pot.

Steps of stir-frying pork with pepper: 6 6 Then add pepper and ginger and stir-fry with medium and small fire; When frying oil, add a few crystal sugar to continue frying.

Steps for stir-frying pork with Chili: 7 7 When the pork slices are slightly rolled up, add a small amount of soy sauce (mainly colored) and stir-fry until the meat is red and bright.

Steps to stir-fry pork with Chili: 8 8 Then take the meat out of the pot. When the meat is just fried, there is still oil in the pot.

Steps to stir-fry pork with Chili peppers: If there is enough oil in the pot, you can put some oil appropriately (if there is less oil in the pot), and put Pixian watercress and lobster sauce in the pot.

Steps for frying pork with Chili peppers: 10 10 Stir-fry douban and douchi together.

The steps of stir-frying pork with Chili are:111/and then put the meat back into the pot for stir-frying. Finally, add pepper and stir-fry a few times, add onion, sprinkle a small amount of cold water on the meat before cooking, and finally add chicken essence to taste.

The steps of stir-frying pork with pepper are as follows: 12 12 plate.

Tip:

1, when choosing pork belly, choose fresh and elastic meat. When choosing meat, it will taste waxy when fried.

2. It is best to use long and sharp peppers, which are slightly spicy and more fragrant than round-headed peppers.

Sprinkle a little cold water on the pork cooked at the bottom of the pot, which will make the meat color better.