Half a catty of pork belly and one pepper.
4-5 green garlic and 2 teaspoons of white sugar.
Soy sauce 1 spoon, 2g salt.
Cooking wine, ginger slices, onion slices
Garlic slices, Pixian bean paste 1 spoon
1, green pepper cut into diamond sections, green garlic patted the garlic and cut into inches. Garlic and garlic leaves are open separately.
2. Slice the pre-treated pork belly, the thinner the better. This is all I have. It's relatively thick.
3, garlic smashed (not photographed), Pixian watercress chopped into velvet (broken and delicious).
4. Put the processed meat slices in the oil pan and stir fry. Until the meat slices are rolled and browned.
5. Set the super-good meat slices aside, add minced garlic and Pixian watercress, and stir-fry the red oil with low heat.
6, pour the pepper and garlic, cook in sugar, soy sauce, salt. Note: Pixian bean paste and soy sauce are salty, so salt must be put as appropriate.
7. When the pepper and garlic are fragrant, add the green garlic leaves and soak them evenly. The green garlic leaves ripen quickly, and this step only takes 30 seconds or less, as long as you see the green garlic leaves wrapped in oil.
Sichuan style huiguorou
Pork, green garlic sprouts, carrots
Auricularia auricula and onion
Sugar, Pixian watercress
1, pork, Pixian watercress and green garlic seedlings are essential. It is said that this piece of pork belly is best to have two knives on the hind legs, and the fat is four thin, six wide and three fingers. If it is too fat, it will be greasy. If it is too thin, it will be burnt. If it is too wide and narrow, it will be difficult to form. Boil the water until it turns white. When it's six ripe, take it out for later use. Take it out, let it cool and cut into thin slices. Cut the garlic seedlings into sections.
2, afraid of the oil is too heavy, simply don't put the oil, directly put the cut pork into the pot and simmer it. The temperature of the fire is properly controlled, and the pieces of meat are cooked into a nest shape, commonly known as "Dengzhanwo". Put aside, first add garlic, Jiang Mo and onions, and stir-fry them with low fire (at this time, the fire can't be too big, so as not to let the seasoning stir-fry because of the big fire, and let its fragrance slowly release).
3. At this time, the meat has been basically fried. Add some sugar, add black fungus and carrots, stir fry for a while, then add garlic seedlings and stir fry with fire. Be careful, don't fry the garlic seedlings to death, it will be more fragrant if fried raw.
4, the plate can be loaded. It is suggested to add some side dishes such as carrots, auricularia auricula and onions. Auricularia auricula and onions have the effect of reducing fat and cholesterol, and the combination of meat and vegetables is more balanced. In addition, onions have a significant effect on improving the taste of the whole dish.
Xianggan huiguorou
Pork belly, dried bean curd (fragrant dried).
Red pepper 1 piece, 2 persimmon peppers.
Appropriate amount of salt and a little soy sauce.
A little vinegar, a little ginger and a little garlic.
Appropriate amount of bean paste and a little sugar.
Appropriate amount of pepper and spicy lobster sauce.
1, green and red peppers are washed and cut into pieces, and dried fragrant stalks are obliquely cut into pieces for later use.
2. Boil the water in the pot, put two pieces of ginger, put the whole piece of pork belly with skin, and cook until the meat is rotten. Take out, cool and slice for later use.
3. Put oil in a hot pot, add ginger and minced garlic, stir fry pork belly slices, add a tablespoon of Laoganma and bean paste, add a little vinegar and soy sauce to color. Take the sliced meat out of the pot.
4. Heat the oil saved in the pot again, pour in the green and red peppers, stir-fry the dried incense until it is broken, add a little salt, and pour in the fried meat slices and stir-fry.
5. Add a little sugar and season with pepper.
Green pepper huiguorou
300g pork belly, 5g ginger.
Zanthoxylum bungeanum 1 g, green pepper 200g.
40 ml lard (or vegetable oil)
20g of Pixian watercress, and 0g of sweet sauce10g.
Salt 1 g, rock sugar 1 g.
1, put the pork belly with thin skin, fat and thin skin into water, add ginger and pepper, cook it over medium heat until it is medium-cooked (about 15 minutes), cool it and cut it into pieces with a thickness of 0. 15 cm.
2, the watercress is finely chopped, the green pepper is washed and seeded, and cut into triangles similar to the size of the meat slices.
3. Put the wok on medium fire, put a little oil, add green pepper and a little salt and fry until the green pepper is broken and put on a plate for later use.
4. Put the wok on medium fire (you don't need to wash the wok), put a little oil to heat it to 50% oil temperature, stir-fry the meat slices slightly, stir-fry the bean paste and color it, add the sweet sauce and rock sugar to stir-fry the fragrance, then add the stir-fried green pepper to stir-fry the fragrance together, and serve from the pan and plate.