Ingredients

Pork belly 400g

ingredients

Qixian bean paste, ginger, cooking wine, sweet noodle paste, green onion, small green pepper, pepper, salt, garlic, soy sauce.

1. Material 1: Slice ginger and cut green onion. Zanthoxylum bungeanum 1 small handful for standby.

2. Add water to the pot, add the material 1 after boiling, add half a spoonful of soy sauce, and mix 2 tablespoons of cooking wine to make soup, and cook for 3 minutes.

3. Add pork belly pieces and cook over medium heat 10 minutes (chopsticks can be easily poked in). Take it out and let it cool (preferably put it in the refrigerator for 2 minutes), and cut it into thin slices.

4. Material 2: While stewing the meat, the green pepper is cut obliquely, the green onion is shredded vertically, and the garlic is smashed. Pixian bean paste, sweet noodle sauce for use.

5. Stir-fry the sliced meat in a hot oil pan until the surface of the sliced meat is slightly curled. Turn to low heat, add half a spoonful of Pixian bean paste, saute minced garlic until fragrant, and stir-fry red oil. Add half a spoonful of sweet noodle sauce and stir well to taste. Add 1 spoon cooking wine and 1 spoon stew soup.

6. After the meat is fragrant, turn to a big fire, add green peppers and shredded green onions, stir-fry until cooked, and add appropriate amount of salt to taste. Turn off the fire.

Practice 2

Raw materials: two cuts of pork hind legs (about 2KG for each pig under the oblique buttocks).

PS: Of course, pork belly and butt tip can also be used.

Accessories: green garlic seedlings

Seasoning: bean paste, douchi (black douchi represented by Yongchuan douchi and Pixian douban), cooking wine, sugar and monosodium glutamate.

1. Preliminary cooking treatment of meat: put the meat in cold water, boil the water in the pot with strong fire, then cook it with medium and small fire until it is cooked (just cooked), pick it up and put it on the meat to cool naturally.

(Note: cook the meat should add a little green onion, ginger, cooking wine and refined salt to remove the fishy smell.)

2. Treatment of green garlic seedlings: smash the head (white part) of the garlic seedlings (which is conducive to fragrance overflow), cut the white part into horse ears, and cut the green leaves into inches (about 3CM).

3. Knife shaping of meat: the meat is cut into large slices (generally about 8CM* long * 5CM* wide * 0.2CM thick).

4. Returned pot process:

(1). Put a little oil in the pot, add white meat, stir fry, and the fat will become curly, and the lamp nest will start.

(2) shovel the meat to the side of the pot. This is a lazy practice! Scoop out the meat before frying the bean paste.

(3) Add bean paste and sweet noodle paste, stir-fry and color (see the oil color is red and bright)

(4) Add the green garlic (white part) first, stir-fry slightly and smell it, then add the garlic seedling leaves (green part) and stir-fry.

(5) Add a little lobster sauce (chopped), white sugar and monosodium glutamate for seasoning. (The salty taste can be added according to the specific salty degree or personal taste of the dishes at this time.)

matters need attention

1: Cut the meat after it is cold, otherwise it will be fragile (if it is urgent, it can be washed with tap water).

2. Taste the salinity of watercress to determine the amount of salt.

3. Sweet noodle sauce is diluted with water according to the ratio of1:2 before use.

4. Sweet noodle sauce and soy sauce play the role of color matching and fragrance enhancement, in moderation.