400 grams of yam

Pork belly 300 grams

ingredients

cayenne pepper

half

bell pepper

half

onion

half

seasoning

salt

a little

chicken essence

of appropriate amount

scallion

3 grams

ginger

5 grams

garlic

3 petals

dry red pepper

a little

cooking wine

2 tablespoons

thick broad-bean sauce

2 tablespoons

vegetable oil

1 tablespoon

Head pumping

2 tablespoons

white sugar

1 spoon

Practice of dry pot yam

Material assembly drawing:

1. Peel the yam, cut into 5CM long thin strips, and quickly soak in clean water with white vinegar to prevent blackening.

2. Cut the green pepper and roll the blade, and cut the onion into thin strips.

3. Slice scallion and ginger, and dice garlic.

4. Add less oil to the pot, add the sliced pork belly, stir-fry until raw, and put it out for later use.

5. Add less oil to the pot, add dried shredded red pepper and onion and stir-fry until fragrant.

6. Add onion, ginger and garlic and saute until fragrant.

7. Add pork belly slices and bean paste and stir well.

8. Add the drained yam strips, add other seasonings and stir-fry for about five minutes, so that the seasonings can fully taste.

9. Finally, add green and red pepper slices and stir-fry.