Uh-huh ~~ Well, due to limited conditions and I am struggling alone, maybe the picture is not very clear ~~~ I will take a look
Previously, you should wash the pork belly and add some rice wine to cook it (you can cook it with the seaweed first), then remove it and let it cool for later use.
The pepper that you use because you are afraid of spicy food will taste better in practical terms. It is a little sweet, spicy, spicy and fresh ~~~
north and south flavor
By DaronCarroll
Recipe Recommendations
- pork belly a
- pepper 5 to 6
- sugar 2 tablespoons
- salt 1 scoop
- MSG a little
- yellow wine a little
- oil a little
Steps for north and south flavor
1
Cut the cooked pork belly into thin slices (the thinner the better). I cut it very thin, but the picture can't be transmitted to cry ~~
2
Wash the peppers and cut them into slices (choose the ones with thicker meat)
3
Cut the pepper bigger
4
Put in oil after heating the pan (not too much because the meat will produce a lot of oil later)
5
Pour in the peppers and stir quickly for half a minute
6
Remove the stir-fried peppers for later use
7
Pour the cut meat slices into the pan and stir fry (stir-fry for a while longer to let all the oil come out so that the meat tastes more delicious)
8
When the fat looks firm (it is not rotten when pressed), you can pour the peppers down and stir fry them evenly
9
Stir well and add seasoning. Add more sugar and slightly less salt than sugar (if you used bacon before, you don't need to put salt here. The bacon is also very delicious and stronger than fresh meat) Add a little MSG (Add MSG before taking out of the pan) and stir fry a few times
10
Pour it out and load it up. It's OK ~\(丨 ℉ ≠)/~