Farmhouse Fried Pork
1.
Half of pork belly and tenderloin. Freeze it a little bit for better cutting. Cut the meat into slices, evenly thin.
2.
The pork belly needs to be peeled first and then sliced.
3.
Sliced pork belly and tenderloin.
4.
Cut the peppers in half or diagonally.
5.
Cut the red pepper into small pieces.
6.
Cut beautiful peppers into small circles.
7.
Slice garlic.
8.
Cut coriander and green garlic into sections.
9.
Put a little oil in the pot and heat it to medium heat.
10.
Put the pork belly in, stir-fry, and stir-fry the fat of the pork belly as much as possible.
11.
Then take out the golden pork belly.
12.
Leave the oil in the pan, put the tenderloin slices in and stir-fry to change the color.
13.
At this time, put the fried pork belly into the pot and fry together.
14.
Add the right amount of light soy sauce and dark soy sauce.
15.
When the meat 7 is mature, add garlic slices, hang peppers, red peppers, and beauty peppers, and increase the heat.
16.
Constantly shoveling the material, stir-fry the aroma.
17.
Pour the tempeh and green garlic and sauté slightly. (Don't over-fry the green garlic.) Then, add salt and MSG to taste, and add a little cooking wine to increase the fragrance.
18.
Finally, add the coriander section, stir fry a few times, and you can get out of the pot.
Tips:
1. Real knowledge from practice, this dish should be fried faster.
2. Don't cut the meat slices too thinly like mine, they are all dried meat, haha. But in fact, I like to eat such a thin one, but my husband said it was too broken.
3. I cut less meat this time, because the frozen is too honest to cut off, so I have to cut it slowly.
4. Green garlic must not be missing, don't miss anything.
5. There are also small peppers. The beauty pepper I bought this time is not too spicy. The beauty pepper I ate in the restaurant is very spicy, so we must choose good ingredients to get close to the "Hunan" flavor.
