In Hunan cuisine, there is a very delicious farmhouse dish called Nongjia Yiwanxiang. It is simply delicious. The pork is soft and tender, rich in flavor and delicious. It goes very well with rice. Friends who like to eat it, learn it quickly. Bar.

Prepare 50g pork belly, 150g lean meat, 2 eggs, 100g green pepper, 50g red pepper, 1 piece of ginger, 5 garlic cloves, 1 garlic sprout, salt, light soy sauce, chicken essence, and rice wine , water starch, etc.

1. To stir-fry this dish, pork belly and lean meat are used. The pork belly is mainly used to fry the lard, so that it tastes more fragrant and is not greasy. Wash the pork belly and cut into thin slices. Wash the green chili peppers and red chili peppers and slice them with a diagonal knife. The spiciness in this dish is the chili peppers, not the bean paste.

2. Place the lean meat on the chopping board, beat it with a rolling pin, the back of a knife or a meat loosening hammer for 1 minute to loosen the lean meat, and the meat will become tender.

3. The lean meat has obviously become much softer after beating. Cut it into thin slices. Add an appropriate amount of salt, light soy sauce, and rice wine. Mix with your hands for 2 minutes to taste the lean meat.

4. When the lean meat becomes a little sticky, add a spoonful of starch, beat an egg white, and continue to mix with your hands to sizing the lean meat. This can maintain the moisture of the lean meat and make the taste smoother. Tender. Finally, pour some cooking oil to lock in the moisture, stir evenly with chopsticks, and put on a plate to marinate for 10 minutes.

5. Pour an appropriate amount of oil into the wok, break in 2 eggs, fry them into poached eggs, remove them, cut them into small pieces, and put them in a bowl for later use.

6. Leave the base oil in the pot, pour in the marinated lean meat slices, stir-fry quickly over high heat until it changes color, take it out and set aside. Pour in green and red chili peppers, stir-fry over low heat for a while to bring out the spicy flavor of the chili peppers, and remove when the skin of the chili peppers is browned and wrinkled.

7. Pour a small amount of oil again, add pork belly slices, stir-fry the lard over low heat, add shredded ginger and garlic slices and stir-fry until fragrant, then add a spoonful of black bean, the taste will be very fragrant. Then pour in the fried lean meat, green and red peppers, poached eggs, and garlic sprouts, add salt, light soy sauce, and dark soy sauce to taste, and stir-fry quickly over high heat evenly.

8. Pour in an appropriate amount of water starch to thicken the soup, stir-fry until the soup is thick, and then take it out of the pot. A bowl of delicious farm food is ready.