Stir-fried pork belly with green pepper
Overview
In fact, it is just fried pork belly slices with green peppers. The word "raw and fried" is added to highlight that the meat slices are raw. If you add tempeh and Pixian douban to the seasoning, it will be Chongqing's salt-fried pork. I ate out for two days in a row and didn't have time to cook. This also resulted in the green peppers I bought a few days ago not being finished. The dishes I cook recently are all related to green peppers
Tags
Ingredients
Steps
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Peel the pork belly and slice it, wash and cut the green pepper into cubes.
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Cut the onions, ginger, garlic, millet and pepper into knives, and set aside the Sichuan peppercorns. Mix one spoon of cooking wine, one spoon of very fresh soy sauce, one teaspoon of sugar, and half a teaspoon of salt into a sauce and set aside. (The amount of seasoning should be adjusted according to the amount of ingredients and your own taste.)
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Heat a little oil in a pan. When the oil is hot, add the pork belly slices and stir-fry over medium-low heat until the fat meat spits out oil and the meat slices turn golden brown on both sides and are slightly curled to form "lamp nests". (Pork belly is fatter, so the base oil should be less. The pork belly tastes best when it is fried until the fat spits out oil and the meat slices are rolled. It is fat but not greasy. This is true for stir-fried twice-cooked pork or salt-fried pork.)
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Add onions, ginger, garlic, Sichuan peppercorns, and millet peppers, and stir-fry until fragrant.
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Turn to high heat, add green pepper and stir-fry. (You can decide how long to fry the green peppers according to your own taste. I like them slightly softer.)
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Add the sauce and stir-fry evenly, add a teaspoon of vinegar and bring to the pot.
