Slice lean pork, cut tender pepper into horse ears, dice shallots, cut garlic into sections, slice ginger and garlic, chop Pixian bean paste, and prepare lobster sauce. Bring the pan to a boil, turn the oil, pour it out, add some oil, pour in the meat slices and stir fry, add salt while frying, add chopped Pixian bean paste and onion ginger slices for coloring, stir fry tender peppers, add shallots and black bean paste rice, sprinkle with minced garlic and take out the pan. The meat is tender, delicious and spicy. (Reminder: Be sure to use lean meat before tender; It is not easy to burn old wood with salt after meat oil.

Heat a cool pot, add pork belly, ginger slices and rice wine and stir fry together. This is the key factor to remove the fishy smell. Ginger wine will have a pungent taste when heated. In this case, it will take away the fishy smell of raw pork and leave a mellow taste. Stir-fry raw pork until it is slightly oily, add garlic and pepper rings and stir-fry until fragrant. This whole process does not need to be fried for a long time, about 30 seconds. Finally, add bean paste and stir-fry 1min, and take out. The reason why the small fried meat tastes bad is that the pork belly has not been fried for enough time, and the hot pot side dish has been added before the oil is produced.

Small fried meat should have a fishy smell. It should be that the meat slices are not marinated, or the meat slices are not marinated well. It is much better to marinate the meat slices with some water starch, or cut the meat slices into thin and symmetrical shapes. Add salt, tapioca starch, water and a little oil to the sliced meat, grab it evenly and leave it for ten minutes, which is similar to frying. It should not be too long to fry lean meat in a fierce stove, otherwise the sliced meat will be easy. When the meat is almost cooked, put a little wine in the pot to make the fried meat more tender.

Pour a small amount of oil into the pot, add pepper and stir-fry until fragrant, then add anise cinnamon bean paste, onion, garlic and pepper and stir-fry, pour pork belly, add appropriate amount of soy sauce and rice wine and stir-fry until tasty, add appropriate amount of vinegar to remove fishy smell, and add appropriate amount of boiling water. I usually submerge the sliced meat about two or three centimeters, and add some sugar and salt. Cover the lid and stir-fry for five minutes, then turn to low heat and simmer until there is a proper amount of water. Then open the lid and stir fry twice. Sliced meat is fragrant and soft, and then decorated as a dish.