1. Pork belly (with skin) Separate the fat and lean meat, cut into 1-2cm cubes, separate the fat and set aside
2. Cut green onion into hob pieces, smash garlic, mince ginger, control the amount according to personal taste and set aside
3. Put the dried yellow sauce (use Liubiju or Tianyuan Sauce Garden) in a small pot, add warm water to unload it, add more water when unloading, it can be thinner, because it will dry when the sauce is boiled. (The picture on the picture is still relatively thick, and I didn’t take pictures after it became thin.) If there is no dry yellow sauce in the south, you can buy yellow sauce directly, and the amount of water can be reduced.
4. Turn on medium heat, add a small amount of base oil after the pot is hot, add the pepper aniseed cardamom to stir up the flavor, be careful not to wait for the pepper to paste
5. After the aroma comes out, put the diced pork and stir-fry. The firepower is controlled at medium and low fire. You should keep turning the diced pork to avoid splashing fat on your body. Stir-fry for about 5 minutes.
6. When the fat diced meat changes color, and you can see the golden brown coke edges, the oil content is obviously increased. At this time, you can put the onion, ginger, garlic and continue to stir fry for a fragrance, and then add the lean diced meat and a small amount of cooking wine to taste (the fat and thin are separately stir-fried , The sauce is fragrant and not greasy)
7. After the diced lean meat changes color, pour in the previously unloaded yellow sauce, turn to low heat and boil, add rock sugar for freshness. If it is too thick, add water to continue diluting. When boiling, be sure to low heat and stir constantly, otherwise it will stick to the pan bottom. This cooking process takes about half an hour to make the meat and sauce better blend. I also added a small amount of diced bamboo shoots and rice white diced to make it fresh. I can also add some diced mushrooms according to personal preference.
8. The sauce is boiled and served. According to personal preference, you can blanch some side dishes to make noodles. It is recommended to roll the noodles with your hands. The noodles are thick and chewy. You can use cold water in summer and pick them directly in winter. I used diced celery on the picture. Commonly used dishes include shredded cucumber (without blanching), shredded radish, bean sprouts, shredded cabbage, peas, etc.
Tips:1. Be sure to use diced pork belly, don't be lazy to use minced pork.
2. Stir-fry fat and thin separately, the sauce is fragrant and not greasy.
3. There will be a layer of oil when you get out of the pan. Don't throw it away. Fatty oil is a good thing to keep the fried sauce for a long time. If you have 2 people, you can eat 2-3 meals if you don’t finish eating it. Find a lunch box Or canned bottles.
