Many people say that the pork belly can't be cooked properly. You can use the meat at the back of the buttocks (if the pork belly is not cooked, it will be fatter). A whole piece of meat is cooked directly in a pot with cold water. After washing with water, it is sliced directly, and the steps of frying are removed.
Materials?
Pork belly 400g
3-4 green peppers
Pixian bean paste 1 spoon
Garlic 3 cloves
Half a spoonful of sugar
Soy sauce 1 spoon
Five green peppers
A small amount of balsamic vinegar
3 dried peppers
How to stir-fry meat with Chili at home?
Cut the green pepper into pieces and chop the garlic.
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Slice pork belly. Pork belly should be frozen in the freezer first, and then sliced.
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My habit is to stir-fry green peppers with less oil first. (You can also stir-fry pork belly first, and it's not bad to stir-fry green peppers directly with the stir-fried oil.)
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And then put it out for later use.
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After the green peppers are served, the pork belly is directly stir-fried without putting oil in the pot.
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Stir-fry in a medium fire
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Just stir-fry until it looks slightly brown, it will be hard to eat if it is too burnt.
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Stir-fried pork belly and green pepper are put aside for use.
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Then you'll get so much lard.
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Just leave a little base oil in the pot, and the extra lard can be used to stir-fry vegetables and make Yangchun noodles.
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Put green pepper and dried pepper in the pot.
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Add a spoonful of Pixian bean paste, and remember to reduce it if it tastes light, because it is really salty.
I use the brand of Juancheng, and I also saw others recommend it. It's really great.
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Stir-fry red oil
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Stir-fried green pepper and pork belly.
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Stir fry evenly.
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Next spoonful of light soy sauce, half a spoonful of sugar, chopped garlic and balsamic vinegar, continue to stir fry for two minutes.
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Then you can go out of the pot and put on the plate.
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