Frozen pork belly is delicious to make small fried meat. Because the thinner the small fried meat is cut, the more delicious the meat is. Fresh pork belly is not easy to cut thin, and it is easier to cut thin after being frozen in the refrigerator. Small fried meat: raw materials: 0.6 kg of pork belly with skin, 6 green peppers, 2 red peppers, 2 garlic, 6 garlic heads, 3 coriander, appropriate amount of soy sauce, 2 tsp of monosodium glutamate, 0.5 tsp of thirteen spices, 0.5 tsp of white pepper, appropriate amount of seafood soy sauce, appropriate amount of soy sauce, Laoganma Chili sauce 1 tsp. Buy pork belly, peel it and freeze it in the refrigerator for most of the day. Take it out and slice it with a knife. Dice shallots, cut ginger into diamond pieces, and break garlic with a knife. Put it aside. Cut the green pepper into sections with an oblique knife.

Slice celery and garlic. Add some oil to the pan and turn it into a roll of small fresh meat. Put onions, ginger slices, garlic and peppers in a dry pot. Stir-fry celery in oil. Add a little soy sauce and Laoganma Chili sauce to color. Add soy sauce, monosodium glutamate, thirteen spices, white pepper and seafood soy sauce to taste. Stir-fry the oil for a while, then add the garlic and stir fry. Pork belly is not fresh in cold storage, the meat quality is dull and the pig smell is very heavy. Whether it is copied, steamed or stewed, it is not delicious. You can only eat it fried. After the pork belly is thawed and cut into pieces, add salt, pepper, Dongru, ginger slices and rice wine to marinate for 10 minute. Stir-fried powder

Add sweet potato vermicelli, raw eggs, salt and pepper to thicken. Deep-fry the marinated pork belly in fried powder. The meat fried in this way is delicious whether it is soup, dry or fried. 500g pork belly, 6-8 old rock candy, 2 tablespoons soy sauce, rice wine 1 tablespoon, soy sauce 1 teaspoon, 0-2 slices of dried pepper/kloc-0, star anise 1, and chopped onion in half. Pour an appropriate amount of oil into the pot, heat it to slow fire, stir-fry the old crystal sugar in the pot, break it one by one with a gray knife, and continue to stir-fry until it is completely melted. When there is fine foam plastic, pour the pork belly into the pot, and the color is symmetrical after stir-frying.

Then put the seasoning into the pot, stir-fry it again, turn to low heat, stir-fry the flavor of the seasoning, pour soy sauce and rice wine to get rice wine, dry it, add warm water and mix well. After the fire boils, turn to a low heat before cooking. The water is almost up, and the juice is collected by fire. After meat is frozen, the nutrients and taste will decrease. Take the frozen meat out to thaw at room temperature or put it in a pot and rinse it gradually. Because it is frozen meat, there is no need to shred it. Because of the change of taste, it is generally used for sauce or stew, and pickling is also acceptable. If it's a stew, fry the meat for a while to remove the oil and refresh it, and then add some ginger, garlic, star anise and pepper to refresh it.