Stir-fried Pickled Cucumber

Ingredients

　　Mixed pork belly 100g

Old cucumber Oil as needed 400g

Salt as needed

Sichuan pepper and doubanjiang sauce as needed

Cilantro as needed Garlic as needed Fenjia Sichuan peppercorns as needed Alcohol as needed

Preparation steps for stir-fried old cucumber

　　1. Prepare the ingredients. 2. Remove the skin from the old cucumber.

　　3. Slice thinly, add salt to remove moisture, then rinse with water and set aside. 4. Boil the pork belly with cilantro, garlic, and fenjia Sichuan peppercorns in cold water until cooked.

5. Let the cooked pork belly cool down, then slice it.

6. In a pot, add oil and stir-fry the pork belly slices until they release some fat and slightly curl, then add one spoon of fenjia Sichuan pepper and doubanjiang sauce.

7. Stir-fry to release the fragrance and red oil.8. Add the washed cucumber slices. 9. Cook until well flavored.

10. Turn off the heat, add cilantro, and serve.

Tips

1. Fenjia Sichuan pepper and doubanjiang sauce has saltiness; adjust according to your preference as different brands vary in salt content.

2. After removing moisture from cucumbers with salt, make sure to rinse thoroughly to remove excess salt.

Put an appropriate amount of oil in a wok, add sliced pork belly, stir-fry to release some oil, making the meat slightly curled, then add a spoonful of Sichuan (Chengdu doubanjiang).

Stir-fry until fragrant and red oil is produced.

Add sliced cucumbers that have been washed and drained.

Stir-fry until well-seasoned.

Turn off the heat and add chopped green onions before serving.

Tips

1 The Sichuan (Chengdu doubanjiang) has salt, and the saltness varies by brand, so adjust according to your taste.

2 After cucumber slices have released water due to salt, rinse thoroughly to remove excess salt.