Hot Pepper Pork

Name: Hot Pepper Pork
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly; 500g Hot pepper; 1 tablespoon Pixian Douban; Some Soy sauce; 3 slices ginger; Some MSG; Some oil

by ! Foodie

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

It is the home-cooked dish that everyone loves to eat. Twice-cooked pork is a dish that is ordered at almost every table in Sichuan restaurants, and almost every family can cook it. In Sichuan, raw or cooked meat is called "returned meat" as long as it is fried in this way, but it is called differently in some places, and it is called salt-fried meat.

Ingredients

250g Pork Belly
500g Hot Pepper
1 tablespoon Pixian Douban
Some Soy Sauce
3 slices Ginger
Some Msg
Some Oil

Hot Pepper Pork

1. Cut the chili peppers diagonally into circles, wash as much as possible to wash off the chili seeds, and stir-fry in a hot pan until the chili peppers are dry and shovel them. (Medium fire is fine)

2. The raw pork belly is depilated, washed and sliced, and the pork is fried in oil until it is heated.

3. Add ginger slices and continue to stir-fry until the meat has changed color and a lot of oil is exploded from the meat.

4. Add watercress and stir fry. (Big fire)

5. Pour in the hot peppers and stir-fry the right amount of dark soy sauce. (I want to stir-fry and have to take pictures, accidentally pour more soy sauce)

6. Add the right amount of MSG and turn off the heat, then stir-fry for a few times to start the pot.

Tips:
When cooking, it is best to put MSG in the pan.
Our family rarely eats MSG. I heard that eating too much is not good, but the twice-cooked pork should be added so that it will taste better.