How to Make Doubanjiang Shuanrou?

　　Douban Sauce Return-to-Pan Meat Slice

Many Chuan Cuisine all use, but such dishes often have a dominant taste of, masking other flavors. This dish is about Return-to-Pan Meat Slice,Pork Belly absorbs the flavor of, making it very delicious.

Main Ingredients:

450 grams of pork belly

Side Ingredients:

12 grams of Sichuan Doubanjiang Ginger 4 slices 3 garlic cloves half a Chinese onion Hawthorn Pepper half a piece Oil 2 small spoons Chicken powder 1 small spoon

Steps:

1. Prepare the ingredients,Pork belly should be boiled in boiling water until it's about six-tenths cooked, then removed. 2. Slice the pork belly, ginger into slices,

Green pepper into strips, Chinese onion into diamond-shaped pieces, garlic into thin slices 3. Pour oil into the pot, heat to an appropriate temperature, add, and then add part of the onion segments and

Chili half a piece, all ginger slices, garlic slices 4. Mix and stir-fry the, onion segments, chili pepper, ginger slices, and garlic slices until fragrant.

5. Add the sliced pork belly along with the ingredients from step 4,

6. Stir-fry evenly; when the pork belly starts to release its oil, add chicken powder and then it's ready to be served.

Stir-fry evenly, add chicken powder when the five-spice meat has released some oil, then remove from heat.