Accessories: green pepper, red pepper, ginger slices, shallots and garlic.
Condiments: chicken essence, chicken essence powder, sugar, soy sauce, steamed fish and lobster sauce, rice wine and soy sauce.
Step: 1. Prepare the ingredients in advance. First of all, we prepare 500 grams of pork belly in advance, cut the meat, and then cut it into symmetrical pieces. Before cutting, everyone can put the pork belly in the freezer, and it is not easy to deviate after freezing. The pieces are thinner and more symmetrical.
2. Prepare auxiliary materials in advance (1). Prepare one green pepper and one red pepper in advance, clean and tidy, and cut into sections with an oblique knife. The key of green pepper and red pepper is to improve the color and taste of dishes.
(2) Prepare a piece of ginger in advance and cut it into shreds.
(3) Prepare a section of chives in advance, cut from the back and cut into chives.
(4) Prepare a few pieces of garlic in advance and cut them into pieces for later use.
3. Mix a bowl in advance and prepare a small pot. Add 2 grams of chicken essence, 3 grams of chicken essence powder, a small amount of sugar, 5 grams of soy sauce, 20 grams of seafood soy sauce, 5 grams of rice wine and 3 grams of soy sauce. Stir well with a small spoon and set aside.
4. Cook the pork belly in a water pot, pour in some rice wine to remove the fishy smell, put the pork belly slices in the pot, cook for about 1 min, remove and drain for later use. Mainly to better remove the blood in the pork belly and reduce the fishy smell.
5. Gradually boil the pot to burn electricity. After fully sliding the pan, pour out the boiling oil and add the cold oil. The cold oil in the hot pot can avoid sticking to the pot when frying meat slices. Pour the meat slices into the pot, stir-fry the animal oil fully, and it is not easy to get tired of eating, and the intestinal oil is completely transparent. It will take a while to fry.
Leave a small amount of bright oil in the pot, stir-fry the onion, ginger and garlic twice, pour in the green pepper segments, stir-fry them together, stir-fry the green peppers until they are raw, put the meat slices in the pot, pour them into the prepared bowl, stir-fry them quickly to taste, and then take out the pot.
Second, technical points: 1. Pork belly can be frozen in the freezer before cutting, which is not easy to deviate, and the sliced meat is thinner and more symmetrical.
2. The bowl materials should be adjusted in advance, which can reduce the cooking time and make the finished product more delicious.
3. Pork belly should be fried in a hot pot with cold oil to prevent sticking to the pot; Stir-fry the animal oil thoroughly, so that it won't get tired easily.