Ingredients: peeled pork belly150g, green pepper100g, millet pepper 50g.

Seasoning: 30g of light soy sauce, 50g of sesame oil, 75ml of chicken soup, 75g of starch, 5g of sesame (baked), and appropriate amount of salt.

Production steps

1, wash the peeled pork belly, cut it into small slices and marinate it with soy sauce; Wash fresh peppers and cut them into small pieces.

2. First put a little cooking oil into the pot, cook it, add pork belly marinated in soy sauce, stir fry evenly and put it on the plate.

3. Re-start the pot, dry-fry the Chili until the surface is burnt, then add the cooking oil, stir-fry over high fire, then pour in the freshly fried pork belly, add a proper amount of seasoning according to personal taste, mix in a little sesame oil and stir well.

Matters needing attention

The key is to penetrate the flavor of pepper, cooking oil and pork belly, so the last step is the most important.

Exercise 2

Food preparation

Three liang of lean pork, some millet shoots and mushrooms, 2 cloves of garlic, and proper amount of salt, soy sauce and cooking wine.

Production steps 1: clean green peppers, remove seeds and break them by hand; Tear mushrooms into strips by hand; Cut millet and bamboo shoots into hob blocks; Shredding meat and pickling with soy sauce;

2. Warm the oil in the wok, pour the shredded pork with glutinous rice into the wok, and serve the table after the shredded pork changes color;

3. Pour a little oil into the pot, saute garlic until fragrant, then add mushrooms and rice sprouts, then add green peppers, add salt to taste, add a little water, and fry for about 1 minute; 4. When the dish is almost cooked, pour in shredded pork, add soy sauce, cooking wine and water starch, turn the wok and turn it evenly.