Stir-fried pork belly with pickled beans and onions

Ingredients:

Pork belly - 250 grams, cut into thin strips

Onion - 1 large, cut into strips shredded

Bean paste - 200g, cut into thick strips

Shredded mustard - 100g

Minced garlic - 2 cloves

Ginger - 3 slices

Seasoning:

White pepper - a little

Anise pepper powder - a little

Soy sauce - appropriate amount

Chili sauce—a little bit

Sugar—a little bit

Black vinegar—a little bit

Sesame oil—a little bit

Method:

(1). Heat a pot, add oil, sauté the ginger slices until fragrant, then add minced garlic and stir-fry until fragrant.

(2). Add pork belly and stir-fry, add white pepper and star anise pepper powder, add soy sauce when almost cooked and stir-fry until fragrant.

(3). Stir-fry the pickled mustard, onions, and bean paste together, and add some soy sauce and sugar.

(4). Fry until the onions are not so hard but still crispy. Add some sesame oil and black vinegar and continue to fry for a few more times, then remove from the pan.

How to stir-fry pork belly

Prepare pork belly, red pepper, hot pepper, green garlic, vegetable oil, ginger, garlic, light soy sauce, dark soy sauce, cooking wine, salt, and chicken essence. Cut the red pepper into rings, slice the pork belly and set aside. Cut the ginger, green garlic, and garlic into small pieces. Add a little vegetable oil to the pot, add the meat slices, and stir-fry until the fat turns transparent and the edges are slightly browned. , pour in light soy sauce, dark soy sauce and cooking wine in time, stir-fry until cooked.