1 Stir-fried pork belly with green pepper

Ingredients: pork belly, green pepper, coriander, white sesame, light soy sauce, sugar.

Method:

1. After washing the green pepper, remove the stems, seeds and shreds.

2. Put a little oil in the pot, heat it up, pour in the pork belly, and stir-fry for 1 minute.

3. Add shredded green peppers and stir-fry until the green peppers are broken.

4. Add light soy sauce and white sugar, stir evenly, and sprinkle with coriander and white sesame seeds after placing on a plate.

2 Stir-fried pork belly with sour bamboo shoots

Ingredients: 100g sour bamboo shoots, 500g cooked pork belly, 5g salt, 5g light soy sauce, 5g sugar, 5g dark soy sauce grams, 10 grams minced garlic, 5-6 chilli padi

Method:

1. Carefully take out the sour bamboo shoots, wash and slice them.

2. Put oil in the pot, add the minced garlic and chilli padi and sauté until fragrant. Add the sour bamboo shoots and add salt and stir-fry until fragrant.

3. Pour in the pork belly, stir-fry, add light soy sauce and dark soy sauce and white sugar, and simmer over low heat for two minutes.

4. Stir well over high heat and cook quickly.

3 Fried pork belly with onions

Ingredients: 200 grams of pork belly, 150 grams of onions, 1 green pepper, appropriate amount of oil, salt, soy sauce, chicken essence, cooking wine and starch.

Method: 1. Cut the cooked pork belly into strips, and cut the onions and green peppers into shreds.

2. Heat the pan, add oil and fry the pork belly and onions for about 2 minutes.

3. Add 2 tablespoons of water, salt and soy sauce, and add green pepper for 1 minute for seasoning.

4. Add chicken essence and wet starch to thicken the pot.

4 Stir-fried tripe with green pepper and winter bamboo shoots

Ingredients: green pepper, winter bamboo shoots, pork belly, sesame oil, monosodium glutamate, salt, starch

Method: 1. All ingredients Shred the pork belly and cook it in advance.

2. Heat the oil pan and stir-fry green peppers and shredded winter bamboo shoots.

3. Then add shredded belly, add salt, MSG, add a little water and stir-fry.

4. Thicken the gravy, drizzle with sesame oil, sprinkle with pepper, and serve on a plate.

5 Stir-fried belly with pickled cabbage

Ingredients: pork belly, pickled cabbage, ginger, dark soy sauce, Pixian bean paste, coarse salt, flour, white vinegar, peppercorns, green onions, cooking wine

Method 1. Wash and cut green onions into sections; peel and fluff 1/2 of ginger, shred 1/2; wash and squeeze out the water from sauerkraut and chop into pieces.

2. Soak the fresh pork belly in cold water for about 20 minutes to remove impurities floating on the pork belly.

3. Turn the pork belly over and use scissors to remove the fat on it.

4. Then take an appropriate amount of flour, be sure to apply it evenly, rub both sides repeatedly, and rinse with water.

5. Add coarse salt and flour, smear the pork belly again, rub it repeatedly, and rinse with water.

6. Finally, rub the pork belly with white vinegar for about three minutes, rinse with water, and a clean and odorless pork belly will be ok.

7. Add water to the pot, add peppercorns and cooking wine and bring to a boil. Add the pork belly and simmer for a while. When it turns white, take it out and remove the remaining fat.

8. Wash the pot, add water to the pot, add pork belly and green onions.

9. After boiling, turn to low heat and cook for 1 hour; take out and let cool slightly, cut into shreds and set aside.

10. Place the wok on the fire, heat up the oil, and sauté the shredded ginger until fragrant.

11. Stir-fry shredded tripe for 2 minutes, add Pixian bean paste and stir-fry evenly.

12. Add sauerkraut and dark soy sauce to color, add a little warm water, cover and simmer for ten minutes, turn off the heat and take up the pot.