Kuo Tao Rou

Ingredients

　　Pork belly 500g

　　Green onions 250g

Soybean oil as needed

　　Ginger 1 piece

　　Doubanjiang 25g

10ml Old soy sauce

　　Sugar 2g

　　Douchi 10g Ingredients

500g Pork belly

White Onion 1 piece

　　Green pepper 1 piece

Garlic as needed

Ginger slices as needed

Dry Chili peppers As needed

　　Mixed vinegar As needed

　　Soysauce As needed

　　Doubanjiang sauce 2 spoons

Stir-fried pork preparation steps

1. Boil the pork belly in water with a piece of ginger and some green onion whites.

2. Peel off the leaves from the garlic, cut it into small pieces or slices, wash the dried chili peppers and ginger slices.

3. Cut the green peppers and white onions into small pieces.

4. Slice the pork belly thinly after boiling it.

5. Fry the pork belly in a pan without adding oil to release the fat.

6. After releasing the fat, add garlic, ginger, and chili peppers, continue frying.

7. Add two tablespoons of doubanjiang sauce and stir-fry until well combined.

8. Add the white onions and stir-fry.

9. Add the green peppers.

10. Add a little soy sauce for coloring, then add a tiny amount of vinegar and quickly mix everything together before removing from heat.

Tips

When frying pork belly, no oil needs to be added; it should be slowly fried until the fat is released, which requires some patience.

Do not flip the ingredients when adding doubanjiang sauce to ensure it cooks evenly.

A small amount of sugar can be added if desired, but I don't like it too much.

Add a little White vinegar as needed.

Salt as needed

　　Monosodium glutamate as needed Stir-fried pork preparation steps

1. Put an appropriate amount of water in the pot and add half a piece of ginger and the pork belly to boil together (Note: remove foam on the surface while boiling).

2. Cut green onions into small segments for later use.3. Boil the pork until 70-80% cooked, then take it out (the remaining soup can be used to cook white radish). 4. Slice the pork belly thinly; this is what stir-fried meat should look like.

5. Prepare the seasoning by mixing doubanjiang, old soy sauce, ginger slices, douchi, and sugar; adjust according to taste if necessary.

6. Add a small amount of oil to the pan and heat it up.7. Fry the pork belly until it starts to form small depressions on its surface and releases fat.)

8. Once the meat is slightly curled, add the seasonings and stir-fry them to release their aroma.

9. Add the green onions and quickly stir-fry for a moment.

10. Season with salt and monosodium glutamate as needed.

Tips

Choose pork belly that is neither too fatty nor too lean; overly fatty meat can be greasy, while too lean meat will be dry.

The stir-fried meat should curl up into small depressions, the vegetables should remain crisp yet cooked through, and the flavor should be just right.Quick stir-fry Add salt and monosodium glutamate after a moment.

Tips

Choose pork with some fat for better texture; too lean can be dry.

The sliced meat should form small pockets when cooked; the vegetables should be fully cooked but not wilted, achieving just-right flavor.