stir-fried pork with chili pepper

Sichuan people love to eat twice-cooked pork.
Since I was a kid, I have heard people praise the delicious twice-cooked pork cooked by my father. Indeed, the twice-cooked pork cooked by my father is really superb. Anyone who has eaten it will give a thumbs up.
Now, my father has taught me the technology of frying twice-cooked pork. I don't want to boast, but I inherited it well. The twice-cooked pork I cooked also tastes great, especially praised by my husband.
Cut the crap and read the family recipes.

Recipe Recommendations

chili appropriate amount
Pi County Douban appropriate amount
soy sauce appropriate amount
rock sugar appropriate amount
Dou Gu appropriate amount
ginger appropriate amount
garlic appropriate amount
pepper appropriate amount
onion appropriate amount

slightly spicy
fried
an hour
ordinary

Steps for stir-fried pork with chili pepper

Seasoning (forgot to put pepper on it)

Put the skin of the pork belly in an iron pot, open fire, brown it until wax yellow, then wash it, put it in the pan with cold water to boil, and turn off the heat when chopsticks can poke into the skin of the pork.

After cooling, cut the meat into thin slices 4-5cm wide and set aside.

Shred peppers and set aside.

After the pan is heated, put the cut meat slices directly into the pan.

Then add pepper and ginger and stir-fry over medium to medium heat; when the oil is fried, add a few rock sugar and continue to stir-fry.

When frying until the meat slices are slightly rolled, add a small amount of soy sauce (mainly for coloring) and stir-fry until the meat is red and bright.

Then the meat is taken out of the pan, leaving the oil from the frying meat just now in the pan.

If there is enough oil in the pan, you can leave the oil (if the meat in the pan is less oil, add some oil appropriately), and put the Pi County bean paste and bean drum into the meat in the pan.

Stir fry the watercress and bean drum over high heat until fragrant.

Then return the meat to the pan and stir fry. Finally, add the peppers and stir fry a few times, add the green onions, sprinkle a small amount of cold water on the meat before starting the pan, and finally add the chicken essence to season.

palletized