Ingredients

500 grams of fragrant pork, 30 grams each of slender pickled green and red peppers (hot and sour taste), 60 grams of bamboo shoots, 30 grams of celery, and 50 grams of fried peanuts. Seasonings: 5 grams of spicy sauce, 8 grams of salt, 5 grams of five-spice powder, 8 grams of cooking wine, 5 grams each of ginger slices and garlic slices, 3 grams of fresh kaempferol, 3 grams of Sichuan peppercorns, and 500 grams of refined rapeseed oil.

Method

1. Wash the fragrant pork, cut into 3 cm square pieces, add salt, cooking wine and allspice and marinate for 15 minutes; cut the slender pickled green and red peppers into 4 cm lengths Segments; cut celery into 3 cm long segments.

2. Put rapeseed oil in the pot. When it is 70% hot, add the marinated pork and fry over low heat for 3 minutes until the skin becomes tight. Remove and control the oil.

3. Leave 100 grams of oil in the pot. When it is 70% hot, add ginger slices, garlic slices, fresh kaempferol and Sichuan peppercorns and stir-fry over low heat until fragrant. Add spicy sauce and pickled green and red peppers over low heat. Stir-fry for 1 minute until fragrant. Add the fragrant pork and bamboo shoots and stir-fry over low heat. Add peanuts and celery to taste. Remove from the pan and put into a pot. Serve.

Tips

Features:

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

Remarks:

How to make slender pickled green and red peppers: 10 pounds of raw two gold bar peppers from Guizhou, add 350-400 grams of salt and 350-400 grams of cooking wine, mix well, and add Put it in a jar, cover it and marinate for about 15 days.