Farm House Fried Pork [emotional Soup in Memory]

Farm House Fried Pork [emotional Soup in Memory]

1. Whether a dish is good or not, the raw materials are very important. The raw materials of Hunan cuisine are simple, but you have to choose the right one. Hot peppers should be local green peppers from Hunan, screw peppers or the slender ones. The meat should be pork belly, 3 points fat and 7 points lean. Garlic must be put in order to be fragrant, just such a side dish will you bear it?

2. Cut the pork belly into thin slices. It is easy to cut the pork belly when it is taken out of the freezing and it is not completely thawed. Even the handicapped ones of mine can be cut very thinly.

3. Add light soy sauce and marinate for more than half an hour.

4. Cut the chili into long strips at an angle, so that the cut chili is very tasty when fried. Garlic slices or small pieces.

5. Pour oil in the pan, add the pork belly and stir fry over medium heat when the oil is hot. To force out the moisture, the slices of fried pork should not be too moist, they should be oily to be delicious. Keep the gravy from the stir-fry.

6. Add the right amount of soy sauce to color.

7. Serve out, together with the gravy.

8. Pour in the amount of oil you can afford, and you must put more oil in Hunan cuisine. Add garlic slices and sauté.

9. Pour the green peppers and stir-fry on high heat until the skin blisters. Into a small amount of soy sauce.

10. Pour in the previously fried meat slices, stir fry over high heat, and season with salt.

11. In the last step, the bowl with the gravy left just now is followed by the amount of water at the bottom of the bowl, not too much. Pour into the pot, stir fry for a while and turn off the heat. This way the soup is more juicy and the bibimbap is delicious. Dad told me that it’s called qishui in my hometown dialect.

12. Put it on the plate, and the little fried pork that you want to eat is ready.

13. Served with white rice, no less than two bowls, you come to me!

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Tips:

Regarding whether to peel the pork belly:
It depends on the individual, if you can’t accept it, peel it off. Personally feel that the skin is more fragrant.
About other ingredients:
Both tempeh and green garlic are ok, and the flavor is better. But I usually don't add it and it tastes good.