The method for making sour and spicy fermented black beans stir-fried pork belly
Foul Chili peppers are a specialty of Guizhou, with versatile preparation methods, suitable for stir-frying, mixing, making soup, or processing into condiment sauces. Their partners can be both meat and vegetables; when paired with meat dishes, they reduce greasiness. When paired with vegetable dishes, they enhance flavor. There is a saying in Guizhou that "for three days without sour food, one would walk like a drunk," while pickled chili peppers are just one of the many acidic ingredients in Guizhou; it has both freshness and a slight spicy taste.Fermented black beans are also a specialty of Guizhou. The flavor and appearance of Guizhou's fermented black beans differ from those of other regions. In Guizhou, fermented black beans can be used in various creative ways. Many have likely tasted the famous Old Changsha fermented black bean chili peppers, with its dried fermented black bean kernels as a key ingredient. I won't describe the taste here. The dish I prepared today combines these two flavors. A fantastic side dish!
Main ingredients
Slightly fatty pork 200 grams Green peppers 100 grams Supporting ingredients
1 tablespoon of pickled chili peppers
50 grams of fermented black bean kernels The Pickled Chili and Fermented Black Bean Stir-fried Pork Belly recipe
1. A close-up shot of the pickled chili peppers.
2. Plus, some fermented black bean kernels.
3. Slice the cooked pork belly (I precooked it with spices and kept it in the refrigerator; just take out what you need to thaw before use), cut the green peppers diagonally.
4. Place the pork belly in a pot and stir-fry over low heat until the fat is rendered.
5. Add the fermented black bean kernels and stir-fry together.
6. After the fermented black beans are fragrant, push the pork to one side of the pan and add pickled chili peppers.
7. Stir-fry the pickled chili peppers until they release red oil.
8. Then mix everything together and stir-fry for a few more minutes.
9. Next, add the green peppers and stir-fry for about three minutes.
10. Add a little salt and
monosodium glutamate (MSG)to taste. Stir-fry until evenly coated and then serve.
11. Serve, do you see the saliva dripping? Have three bowls of rice!
