Ingredients:
Pork belly, or pork butt known as "second cut" meat.
2 Ingredients: Green
bell peppers，
green onions，
dried fermented black beans, Xinjiang
Chongqing fermented broad bean paste.
3 Put the meat in cold water and bring to a boil with a large flame.
Boil until the meat is just cooked through (until a skewer can pierce it without blood). Let the meat cool, then slice thinly.
4 Put the meat slices in a hot oil pan and stir-fry them.
Until the meat has released its fat and slightly curled, add the Xinjiang Chongqing fermented broad bean paste and stir evenly. Add the chopped fermented black beans and stir until fragrant.
Add the green and red bell peppers and stir-fry until they are no longer crunchy.
Finally, add the green onions and stir to release their fragrance.
21 Finally, add sugar,
chicken essence
to season before serving.
Tips:
1 The meat should be sliced thinly so it can curl. 2 When cooking the meat, always start with cold water and include some ginger slices, large onions, and liquor to remove the gamey smell.
3 Follow the order of adding ingredients.
The meat should be sliced thinly to roll up.
When boiling the meat, it must be added to cold water.Slice some ginger and add it along with a large onion and cooking wine to remove fishy smell. Adding ingredients must follow the order.
3 Adding ingredients must follow the order.
