500 grams of delicious pork, 30 grams of slender pickled green pepper (hot and sour taste), 60 grams of bamboo shoots, 30 grams of celery and 50 grams of fried peanuts. Seasoning: 5g Chili sauce, 8g salt, 5g allspice powder, 8g cooking wine, 5g ginger and garlic slices, 3g fresh kaempferol, 3g pepper and 500g refined rapeseed oil.

working methods

1. Wash the fragrant pork, cut it into 3cm square pieces and marinate it with salt, cooking wine and spiced powder15min; Slim pickled green peppers are cut into 4 cm long segments; Cut celery into 3 cm long sections.

2. Put rapeseed oil in the pot. When it is 70% hot, add marinated fragrant pork, fry for 3 minutes until the skin is tight, and remove the oil.

3. Leave100g oil in the pot. When it is 70% hot, add ginger slices, garlic slices, fresh kaempferia rhizome and pepper and stir-fry until fragrant. Add hot sauce and pickled pepper and stir fry 1 min until fragrant. Add fragrant pork and bamboo shoots and stir well. Add peanuts and celery after seasoning, and put them in the pot after taking out. Serve.

skill

Features:

Dry and slightly spicy, the meat is fat but not greasy, and the local flavor is rich.

Remarks:

The practice of long and thin pickled peppers is raw two-gold-bar peppers 10 kg produced in Guizhou. Add 350-400g of salt and 350-400g of cooking wine and mix well. Put it in a jar and cover it for curing 15 days or so.