Shredded Rattan Pepper Belly
Overview
Mood Story If you still remember how spicy the spicy butter hotpot at Xiaoyun’s house is, then you must be familiar with the Sichuan peppercorns in it. Sichuan peppercorns are used in dishes, such as Sichuan peppercorn chicken, Sichuan peppercorn fish, Sichuan peppercorn boiled meat slices, etc. Just talking about it will make you drool. Most of the Sichuan peppercorn growing areas are located in southern Sichuan. The seasons change. In the season, fresh Sichuan peppercorns are generally used. The taste is more fragrant than the current dried Sichuan peppercorns. When mixed with a cold dish, the remaining soup is used to mix noodles and eat. It would be a waste to throw away such good ingredients, isn't it! !
Tags
Ingredients
Steps
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Cut the pepper and millet pepper into rings, shred the ginger, mince the garlic, and mince the green onion
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Prepare the required raw materials. Cook the pork belly in advance and then cut it into thin strips (the broth for cooking the pork belly is reserved)
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Take a pot, pour in rapeseed oil, peppercorns, bay leaves, and dried chili peppers, and fry slowly over low heat for 6-8 minutes. Remove the bay leaves and dried chili peppers, add vine peppers, continue to fry over low heat for 5 minutes, until the aroma of the spices is completely released, turn off the heat and let cool for later use
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Wash and cook the enoki mushrooms, remove and drain
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After all the ingredients are initially prepared, put the cooked tripe strips and enoki mushrooms into a bowl
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Take a small bowl and add the stir-fried ingredients (3), mix well to make the vine pepper seasoning (the amount of stock will be based on the final seasoning sauce to submerge the belly)
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Add a little light soy sauce, salt, sugar, sesame oil, and vinegar to the prepared cane pepper juice, then pour it into a container with shredded pork belly, sprinkle with minced green onions and cooked sesame seeds, and mix well
