Pork belly with skin

Pixian bean paste

Sweet sauce made of fermented flour

Cooking wine

Light soy sauce

Sugary food

Garlic is eaten with moss.

pepper

Jiangxiangke food

Eat onion food

Garlic phase grams of food

Sichuan pepper

chicken essence

Practice of spicy Sichuan pork with garlic moss

1. Wash pork belly, blanch it with cold water, skim off blood powder, and add onion, ginger slices, a little pepper and garlic to make it fragrant.

2. Cook for about 10 minutes. With a little force, the meat will be cut off and inserted into the meat with chopsticks.

3. Cut garlic moss into sections, cut red pepper into hob sections, slice green onions, and shred ginger.

4. After cooling, slice the pork belly (or cool it with cold water).

5. Heat the wok with oil, add pork belly slices and stir-fry for a while, add some oil and stir-fry until the slices become transparent.

6. Push the pork belly to the side of the pot, add the onion slices, shredded ginger and a small amount of pepper and stir-fry until fragrant, then add the bean paste and stir-fry the red oil.

7. Stir-fry the meat and bean paste evenly, add cooking wine, sweet noodle sauce and sugar and stir-fry until fragrant.

8. Add soy sauce, garlic moss, red pepper slices, and finally add chicken essence and stir fry.

How to watch this dish with a mobile phone?

skill

This dish uses bean paste and sweet noodle paste, both of which are salty, so it feels just right without adding salt. You can adjust it according to your own taste.