Farmhouse stir-fried pork
By TristonWolff
Ingredients: douchi,chicken essence,salt,coriander,pork belly,cooking wine,ginger,minced garlic
Recipe Recommendations
- pork belly 150 grams
- douchi a little
- minced garlic a little
- ginger a little
- coriander a little
- cooking wine a little
- salt a little
- chicken essence a little
- medium spice
- fried
- ten minutes
- simple
Steps for Farmhouse stir-fried pork
1
The little green pepper I used was the Yugan pepper from Jiangxi Province. It was very spicy. The one I bought this time was not spicy enough, so I added some dried peppers; washed the little green pepper and drained it. If you can't buy this kind of green pepper, you can also use pepper or Hangzhou pepper instead.
2
Cut it in half.
3
Blanch the pork belly in water and cut into thin slices.
4
The ingredients are ready.
5
Put a little oil in a frying pan, heat until 50% heat, and saute the fermented beans and minced ginger and garlic until fragrant.
6
Then add the pork slices and stir fry.
7
Stir fry until the edges of the meat slices are slightly scorched, add cooking wine, then add green peppers, and stir well.
8
Add soy sauce, salt and chicken essence in turn, add coriander or celery leaves in the wok, and stir well.Farmhouse stir-fried pork Make Tips
Do not overcook these Yugan dried peppers; they taste better and are more fresh and spicy when they retain a bit of crunch. What is known as "Xiaochao" is called "quick-fry" here; its main features are high heat and short cooking time to ensure the final dish is savory and delicious.