1. Pork belly, roast skin and wash, cook in a pot under cold water, add cooking wine and ginger for 15 minutes;
2. Remove the filtered water and put it in the refrigerator for 20 minutes;
3. Thin slices
4. Cut the dried tofu into large slices, slice ginger, and slice green onions.
5. Heat a pot on a low heat, put a little base oil, pour in the meat slices, sprinkle a little sugar and stir fry until the meat slices spit oil and clear out;
6. Add pepper, ginger, and bean paste to fry for a crispy aroma. Stir dried tofu over medium heat until the outer skin is about scorched. Then pour in sliced meat, green onion, millet pepper, chicken essence, cooking wine and stir well over high heat.
Tips:The meat slices will only be glutinous after being burned. When frying pork slices, you only need to put a small amount of oil, it will produce a lot of oil, which can meet the subsequent oil consumption; fried pork slices and condiments must use low heat and slow-fried ingredients to be fragrant, do not dry; pour a spoonful before starting the pan Cooking wine not only has the effect of removing mutton, but also can add flavor and soften the ingredients.
