Farmhouse Fried Pork
1.
Cut the pork belly into thin slices. Freeze it in the refrigerator for a while before cutting, it will cut well. After washing, squeeze out the water, add half a tablespoon of light soy sauce and marinate for about 30 minutes.
2.
Seven or eight Hangjiao peppers and one millet spicy cut into horse ear segments. Millet spicy mainly serves to increase the color and can be omitted. Slice three or four cloves of garlic.
I also used a little tempeh to enhance the fragrance, if not, you can skip it.
3.
Heat the pan without adding oil. Pour the chilies into the pan and stir-fry on a medium-to-low heat.
4.
Add half a tablespoon of salt when the chili is a little faint, continue to fry until the surface of the chili shows tiger skin patterns, and serve. This will make the water in the pepper volatilize and make it more fragrant.
5.
Add a little oil to the pot, add the marinated pork belly slices when the oil is hot. Stir-fry slowly over low heat to force out the oil and moisture until the edges are transparent and slightly curled. Then add half a tablespoon of dark soy sauce.
6.
Stir-fry and color, serve and set aside.
7.
In a separate pot, heat the pan with hot oil and saute the garlic slices and tempeh.
8.
Pour in the meat slices and chili, add half a tablespoon of oyster sauce and half a tablespoon of light soy sauce to taste, and stir-fry over high heat.
9.
There will be a small amount of gravy left in the bottom of the bowl where the meat was previously. Add a little water to cover the bottom of the bowl. If you want more bibimbap, you can add a little bit more. Pour water into the pot.
10.
A quick stir-fry on a high fire will make it out of the pot!
Tips:
If you prefer the crispy taste of chili, you can omit the final step of adding water, and just fry it out of the pot over high heat.
