Ingredients: pork belly, onion, small pepper, rice sweeping.

Seasoning: sweet noodle sauce bean paste salt onion ginger garlic

Sauté ed pork, as a traditional Sichuan dish, plays a very important role in Sichuan cuisine. Every household in Sichuan can make it, which is characterized by unique taste, bright red color, fat but not greasy. The biggest difference of my traditional sauce-fried meat in this dish lies in the addition of rice sweeping light as the main ingredient to match, and the taste is quite obvious.

1, pork belly into the iron pot, it is necessary to pick up all the pig hair in advance, and the skin is slightly burnt to remove fishy smell.

2. The burnt pigskin is black, clean it with clear water, and scrape off the black on it by the way.

3, the ginger and pepper scattered under the cold water in the pot, boil, cook in the meat until it is just picked up.

4. Cut the sliced meat into pieces of about 4 * 6 cm with a thickness of 2mm after it is not hot.

5, washed onions, small peppers cut into strips, set aside.

6, ginger and garlic slices are smashed for use.

7. Add a spoonful of bean paste and half a spoonful of sweet noodle sauce and mix well. You can scatter a few white sugar and a few drops of cooking wine. Sweet noodle sauce and homemade bean paste. (The bean paste is made by yourself, which can last for a long time once, and is more delicious than anything sold outside.)

8. Pour a little oil into the pot and stir-fry the small green pepper with salt first. (You don't need to put oil if you are not afraid of sticking to the pan) Take it out and put it on a plate for later use.

9. Pour the prepared pork belly into the pot and fry directly. I like it older. Today, the meat is a little fat and older. The fat fried meat tastes better and is not greasy. )

10, ... Take out the fried meat and put it on a plate for later use. Fat meat produces more oil. If you like it dry, you can fry it, and vice versa.

1 1, the spilled oil is left at the bottom of the pot. Add ginger and garlic and saute.

12, pour in the rice and sweep the light, and if the prepared douban sweet sauce is fried.

13, pour in the meat slices and stir fry.

14, pour in onions and stir fry until almost cooked. Add a little salt chicken essence.

15, the onion is almost cooked and poured into the fried pepper.

16, stir-fry a few times, and you can get out of the pot in about one minute.