Ingredients: pork belly

Accessories: green pepper, ginger and garlic.

Seasoning: salt, cooking wine, sugar, soy sauce, broth essence, pepper and bean paste.

Cooking method

1, wash the pork belly, put it in a pot, add pepper and ginger, and cook until it is 70% mature;

2. Cool the cooked pork belly, cut it into pieces, put it in a pan, pour in oil, stir-fry the pork belly after the oil is hot, add bean paste, ginger, garlic, pepper, soy sauce and white sugar, stir-fry evenly, and finally add green pepper, add salt, broth essence and cooking wine to taste and take it out of the pan. Ingredients: pork belly 250g, dried bean curd 200g, red pepper 1 00g, auxiliary pepper 1 00g, bean paste 2 tablespoons, sweet noodle sauce 1 tablespoon soy sauce 1/2 tablespoons white sugar 1 teaspoon onion/kloc-0.

1. Boil ginger slices, garlic slices, pepper granules, onion and water together, add pork, cover and cook for 8 to 10 minutes. In the process of cooking pork belly, dried bean curd and pepper are shredded for later use, and the pork belly cooked to 6-7 degrees is taken out, washed with cold water and sliced.

2. Saute Jiang Mo and minced garlic in a wok, add pork belly slices and saute pork belly until golden brown on both sides.

3. Add sweet noodle sauce and bean paste, stir-fry until the pork belly absorbs the flavor of the sauce, stir-fry with shredded dried bean curd, and finally add shredded pepper, add a little white sugar and soy sauce to taste. When the shredded pepper is cooked, turn off the fire and serve it on the plate. It is appropriate to choose pork belly with fat and thin layers. Boiling pork belly with ginger slices, garlic slices, onions and pepper can eliminate the smell of dried meat, making pork belly more meaty and cooked pork belly.