stir-fried pork with Chili

is the practice of home-cooked pork belly. Don't care whether it's authentic or not, just eat it delicious.

many people say that the pork belly is not well cooked, so you can use the meat at the tip of the back buttocks (pork belly will be fatter if it is not cooked), cook the whole meat directly in cold water, rinse it with water, slice it directly, and remove the frying step.

materials?

4g of pork belly

3-4 green peppers

1 spoon of Pixian bean paste

3 cloves of garlic

half a spoon of white sugar

1 spoon of soy sauce

5 green peppers

a small amount of balsamic vinegar

3 dried peppers

a proper amount of cooking wine

homely.

dice the green pepper and chop the garlic.

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Slice pork belly. Pork belly should be frozen in the freezer first, and then sliced.

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My habit is to stir-fry green peppers with less oil first. (You can also stir-fry the pork belly first, or stir-fry the green pepper directly with the fried oil.)

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and then put it out for later use.

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After the green pepper is served, stir-fry the pork belly directly without putting oil in the pot.

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Stir-fried in medium fire

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Just stir-fry until it is slightly brown. Too burnt will make it hard to eat.

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Stir-fried pork belly and green pepper are put aside for use.

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and then you will get so much lard.

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Just leave a little base oil in the pot, and the extra lard can be used to fry vegetables and make Yangchun noodles.

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Put green pepper and dried pepper in the pot.

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Add a spoonful of Pixian bean paste. Remember to reduce the amount if the taste is light, because it is really salty.

I use the brand of Juancheng, and I saw others recommend it. It's really great.

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stir-fry the red oil.

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the fried green pepper and pork belly.

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stir well.

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Next spoonful of light soy sauce, cooking wine, half a spoonful of sugar, chopped garlic, and the balsamic vinegar, and continue to stir fry for two minutes.

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and then you can go out and put the plate.

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