How to make pork belly with raw and fried sweet pepper? If my family doesn't eat enough every day, it's better than Sichuan style pork.

As a mother, my most basic daily task at this stage is to make Dali's favorite food. When asked what she wanted to eat, the first thing she wanted to eat was this dish. The hobby of eating materials is exactly the same as her father's. They are all carnivores, and their favorite is chunks of meat. This dish, which makes the father and daughter love each other deeply, is' raw fried pork rump'. It needs to be eaten once every two days, and it is fragrant and oily, but it tastes fat but not greasy, and it is really inexhaustible. Even I, who cries for losing weight every day, can't resist the temptation of this dish.

it tastes delicious like that, and the meat is tender and elastic. However, because the meat for making raw fried meat with salt does not need to be solved in advance and immediately put into the pot for stir-frying, the quality standard for meat is higher. If it is too fat, it will be greasy; if it is too thin, it will be firewood. You should choose the fat, thin, and seven-legged pig.

The tip of the hip is the meat close to the sitting hip, which is light red and tender. Also be sure to abandon the skin, because the skin fried immediately will harden and endanger the taste. Because this dish is popular and fried, the meat must be cut very thin. It's easy to make and tastes great. You should try it. Step 1

Wash the pork rump and cut it into thin slices. Wash and cut the sweet pepper and shallots. Put proper cooking oil in the pot, bring to a boil, add a spoonful of animal oil and bring to a boil. Put the pork rump into the pot and stir-fry. Stir-fry until the small meat fades, roll it up, push the small meat to the side of the pot, scoop in a spoonful of Pixian bean paste, add 2 spoons of white sugar, and stir-fry until fragrant. Step 2

Mix the small meat and Pixian bean paste evenly. Put the bell pepper into the pot and stir-fry. Stir-fry the sweet pepper until it is a little loose. Put the onion into the pot and turn it evenly. Add the appropriate salt and chicken essence and turn it evenly. It is full of color, flavor and taste, fat but not greasy, and it is very delicious. Step 3

The pork rump must be stir-fried with partial oil, so that the meat becomes fragrant. According to the taste of each family, the cooked degree of stir-frying is determined. Those who like dry aroma can stir-fry pork buttocks for a long time, and the vegetable oil is relatively less. If you like more oil, and the smell of oil is heavier, don't overdo it.