Salt-fried pork belly - improved version
Overview
Yesterday I was supposed to make salt-fried pork belly. When I cut the green peppers and took the meat out of the refrigerator, I found that someone had cut the pork belly into small minced meat...my salt-fried pork belly in soup...%>_<%....Someone didn't even know it. He was holding the freshly baked green pepper pork belly and said: This meat is so delicious.
Tags
Ingredients
Steps
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Wash the green peppers and cut them into pieces; wash and slice the pork belly, add sesame oil, light soy sauce, and dry starch, mix well, and marinate for 10 minutes. The slices of salt-fried pork should be cut a little thicker, about 0.5cm. I cut them too thin, and the most important thing was that they were shapeless. o(╯□╰)o So I had to make an improved version of salt-fried pork belly.
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Heat the oil pan, pour a little less oil, and when the oil temperature reaches 6, sauté the minced ginger and garlic until fragrant. At this time there is only a little oil in the pot.
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Pour the marinated meat slices into the pot, spread them out, let rest for two minutes and then stir-fry. The half-fat and half-lean pork belly will produce oil at this time. After stir-frying the oil, add appropriate amount of bean paste.
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Push the meat to one side of the pot, pour the green pepper into the pot, stir-fry with the oil in the pot until raw, and season with salt. Then mix the meat and green pepper, stir-fry evenly, turn off the heat and remove from the pan.
