Practice 1, pork belly in cold water, add a few pieces of ginger and a few pieces of pepper, cook the meat until it is 80% ripe, take it out and let it cool and slice;
2. Chop Pixian watercress into a bowl, add cooking wine, sweet sauce and white sugar, and make into a bowl juice for later use;
3. Cut the green and red peppers and onions into triangular pieces, put the green and red peppers in the hot pot, add a little salt, stir fry a little, and shovel them into the plate;
4, put a little oil in the hot pot, add the chopped pork belly, stir-fry until the oil rolls, add the prepared bowl juice and stir-fry for a few minutes, then add the stir-fried green pepper and onion and stir-fry for a while, add monosodium glutamate before taking off the pot, and plate. Ok, the delicious Sichuan style pork is on the table!
Materials Pork belly 300g green pepper100g green garlic.
Seasoning material A: sweet noodle sauce, spicy watercress, sugar and soy sauce 1 tablespoon yellow rice wine1/2 tablespoons each.
Practice1.Pour half a pot of water into the pot, add pork belly and cook it, take it out, let it cool, and cut it into thick slices for later use.
2. Remove the pedicels and seeds of green peppers, cut into pieces, put them in a hot oil pan, fry them slightly, and take them out; Wash the green garlic and cut into oblique sections for later use.
3. Heat 2 tablespoons of oil in the pot, add the sliced meat and fry until dry. Add material A and half a glass of water and fry quickly. When the soup is half dry, add green garlic and green pepper and stir well. Serve.
Ingredients: cooked pork belly 1 piece, 3 pieces of green garlic, 4 pieces of dried bean curd, 4 pieces of garlic and 2 pieces of pepper.
Seasoning: spicy bean paste 1 tablespoon, sesame oil 1/3 tsp, soy sauce 1 tsp, half a tsp of wine, half a tsp of sugar and a little white vinegar.
Practice 1. Slice green garlic, garlic, pepper, dried bean curd with a shaking knife, and pork belly.
2. Heat an appropriate amount of oil in the pot, first add dried bean curd until it is soft, then take it out together with the oil, then add 1 tablespoon of oil, add garlic slices and pepper slices and stir-fry until fragrant, then add spicy bean paste and meat slices and stir-fry over low heat.
3. Then add dried beancurd, soy sauce, sugar and wine and stir-fry until the meat slices are transparent, then add garlic white and stir-fry slightly, then add garlic green and stir-fry evenly before taking out the pot.
Material 1, pork belly 500g, garlic sprout100g.
2. Slices of green pepper, red pepper and onion.
seasoning
20g of Pixian watercress, 0/5g of cooking wine/kloc-,20g of sweet sauce, 0/5g of white sugar/kloc-and 0/0g of red soy sauce/kloc-.
Practice 1, wash the meat, cook it in a soup pot until it breaks, and take it out (no blood oozes after inserting it with chopsticks). After cooling, cut it into pieces about 5 cm long, 4 cm wide and 0.3 cm thick. Pixian watercress is finely chopped. Cut garlic seedlings into small pieces.
2. Put a little oil in the pot and fry the raw material ② until it is cut off. Heat the oil in the pan (about 80 ~100℃), stir-fry the meat until it is miniature (called "Dengzhanwo" in Sichuan dialect), cook the cooking wine, stir-fry the watercress for color, stir-fry the sweet sauce for fragrance, then stir-fry the white sugar and red soy sauce evenly, add the garlic sprouts and raw materials ②, stir-fry the pan quickly, and serve.