material

pork belly

Garlic stalk

Big green pepper

Welsh onion

energy

garlic

Fermented soybean

Thick bean paste

Light soy sauce

White sugar or sweet sauce

chicken essence

1, first roast the pork belly skin in a hot pot to remove the unshaven hair. Then boil the meat with water and insert it with chopsticks.

2. I just want to tell my friends that good pork belly really has five layers, and the layers are distinct and beautiful, two layers of lean meat, two layers of fat meat and one layer of waxy skin.

3. The ingredients are well prepared. There are garlic sprouts, green onions, lobster sauce, garlic and ginger.

4. Bean paste is an essential seasoning for Sichuan pork. When the oil is warm, add onion, ginger, garlic, lobster sauce and bean paste and stir-fry until fragrant, then add 5. Stir-fry pork slices until fragrant, and add green pepper and garlic sprouts. It should be noted that the bean paste itself is salty, and a small amount of soy sauce can be added as appropriate, or it can be seasoned with a small amount of sugar. If there is sweet sauce, you can change it into a small amount of sweet sauce. Finally, add a little chicken hardcover plate.

6. In memory, in the summer of Chongqing, a bowl of porridge is always a plate of Sichuan-style pork. Better have another bottle of old mountain city beer. What can I ask?