Step 1: Peel ginger slices and garlic, cut garlic into mashed garlic, cut a part of ginger slices into slices, cut the rest into ginger foam, put it in a bowl for reservation, cut the washed garlic into sections, split the pepper in half, remove seeds, cut it into rhombic pieces, and put it in a bowl for reservation.
Boil the hot pot with water, add a small amount of ginger slices, winter shavings, pepper, rice wine, salt and pork belly with skin, cover and cook for 15min until it stops growing. (Remove fishy smell and refresh) It's time to fish up the steamed pork belly.
The second step is to cut the pork belly into thin slices and put them into a plate. (The meat cutter should be slow to ma4mintain the details of the small meat.) Pour a small amount of soy sauce on the small meat cut into small pieces, grasp it evenly by hand, and make the meat more tasty. Add oil to the hot pot and boil it for 60% heat. Pour in the pork belly, fry it for 4 minutes until it looks golden. The purpose of frying pork belly is to force out vegetable fat and make the taste refreshing and not greasy.
Fill the hot pot with oil, pour in chopped garlic, ginger foam, a small amount of Pixian bean paste, douchi and white sugar, stir-fry until fragrant, pour in fried pork belly, stir-fry until even, and then pour in a small amount of rice wine, soy sauce, pepper, garlic, winter shavings, chicken powder and oil chili pepper, which is very popular to stir-fry until fragrant.
Turn off the fire and set the plate. Do you like my share? If you like my sharing, you can pay attention to me, pay attention to likes and personal collections. If you have any suggestions, please leave a message. I will study and discuss with you. Constantly updated every day, delicious, delicious, home-cooked stir-fry, cake baking, banquet dishes, you don't know what to do with three meals, just come and have a look at me!