Dried Radish Twice-cooked Pork
1.
Wash the peppers and garlic sprouts, and cut them into pieces of the same shape at will.
2.
Cut the cooked pork belly into thin slices.
3.
Pour a little oil into the pot, add chili when the oil is hot, and stir fry with salt.
4.
When the chili skin is slightly white, add pork belly and stir fry (over low heat), and stir fry for about 1 minute.
5.
Add the dried radishes and sauté.
6.
Add the garlic sprouts and stir-fry the chicken essence for a few times.
Tips:
Personally, I like spicy food, so I used Erjingtiao to enhance the flavor. If I don't like spicy food, I can replace it with green pepper.
I use bacon here, which is more homely, depending on my hobby.
Because bacon and dried radish have a salty taste, just add pepper salt when frying.
It is best to use low heat when frying bacon, otherwise it will be dry and not tasty.
This is Sichuan flavor. Pickled dried radish should be available.
At night, the lighting in the cooking place is not very good, please forgive me.
