Fried Pork with Chili

Name: Fried Pork with Chili
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 320g Pork belly with skin; 1 Hot pepper; 1/2 root carrot; Some Vegetable oil; 2 cloves garlic; a little chopped green onion; Some Soy sauce; Some salt

by meggy dancing apple

4.6 (1)

Favorite

3

Difficulty

Easy

Time

5m

Serving

3

The skinny pork belly is fried in a pot with hot peppers and carrots. It is nutritious and tastes superb. It's beginning of autumn, so that the appetite for suffering through the summer is widened, and the aroma fills the table as soon as the pot is on. It was eaten up by everyone in a blink of an eye!
It's actually not difficult at all!
Don't cut the skin off, it will feel a little bit elastic when eaten with it, and the slices of meat will not shrink into rolls or balls. The fat and thin pork belly is fried with extra fat, and it tastes not greasy at all. Even the little oily broth remaining at the bottom of the bowl made me soak in the rice, which was fragrant and moist.

Ingredients

320g Pork Belly With Skin
1 Hot Pepper
1/2 root Carrot
Some Vegetable Oil
2 cloves Garlic

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a little Chopped Green Onion
Some Soy Sauce

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Some Salt

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Fried Pork with Chili

1. Clean the pork belly with skin;

2. Cut into thin slices, the thinner the better;

3. Hot peppers and carrots are ready;

4. Remove the stalks and seeds of the sharp peppers and cut them into small pieces, and cut the carrots into eye slices; if you like spicy food, add some dried peppers or replace them with small peppers for more rice;

5. Pour a little vegetable oil in the wok. After the oil is hot, pour the pepper and carrots into the wok, stir-fry for about half a minute and serve;

6. Leave the bottom oil in the pan. Don't wait for the oil to heat up. Pour the meat slices into the pan, quickly spread them with a spatula, so that the meat slices can fully contact the pan body, quickly heat up, and stir-fry together with chopped green onion and garlic;

7. When the meat slices are all discolored, stir some oil out, sprinkle salt, pour soy sauce, and toss according to the taste;

8. Pour the peppers and carrots back into the pot and mix well.

Tips:
1. Cut the meat slices as thinly as possible, so that the fat is easy to stir out, and it will not stay in the pot for too long;
2. Stir-fry with the skin, not only the taste is good, but the meat slices can be kept complete without shrinking the roll;
3. Hot pepper carrots can be eaten raw. If you cook them in oil in advance, they will be richer in color and nutrition;
4. If you like spicy food, you can change it to chili, or add dried red chili segments, plus some green onions and ginger slices. It's more delicious. In short, adjust it to your taste.