Name: Pork Belly with Pepper
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Pork belly; 200g Soaked cowpea; 1 piece Green bell pepper; 1 piece Red Bell Pepper; 150g Green bean sprouts; 2 stages shallot; 5 slices ginger; 2g pepper; 2g Sesame pepper; 1 tablespoon Sugar; 1 tsp White vinegar; 1 tablespoon Soy sauce; Some salt; 1 tbsp Cooking Wine

Pork Belly with Pepper

1. After cleaning the pork belly, remove the skin

2. Then cut into thin slices (the thinner the better, if it is not easy to handle, you can put the meat in the refrigerator and freeze until it can be cut and hardened)

3. Put pork belly slices into the pot with cold water, medium and low heat

4. Turn off the heat when you see foam (don’t boil the pan, the meat slices will roll when you turn it on, and the shape will not look good)

5. Rinse it in cold water (this will remove part of the fat and make the meat more firm)

6. Scallion slices, ginger slices

7. Remove the roots of mung bean sprouts and wash

8. Wash sour cowpea and cut into sections

9. Green and red beauty pepper diced (you can replace it with millet pepper if you like to be particularly spicy)

10. Without adding oil, pour the capers into the pot and stir-fry to remove the astringency. Set aside

11. In another hot pot, add half of the sesame pepper and Chinese pepper with cold oil and fry it over low heat to create a fragrance

12. Pour in shallots and ginger and stir-fry for a fragrance

13. Add hot water and boil for 5 minutes

14. Don't take out the condiments

15. Pour in sour cowpea

16. Add light soy sauce, sugar

17. Appropriate amount of salt and white vinegar, boil for 2 minutes

18. Add bean sprouts

19. Cook until it is dead and remove it into a bowl

20. Add meat slices

21. Cook in the cooking wine to remove the fishy and boil for 1 minute (the meat slices are relatively thin, just cooked)

22. Remove the sliced meat and place it on top of the dish, and put diced chili on top

23. In a separate pot, add the remaining Chinese pepper and sesame pepper with cold oil and fry until the color changes

24. Pour it on the crushed chili while it is hot

Tips:
1. The thinner the pork slices, the better. If it is not easy to handle, you can put the meat in the refrigerator and freeze until it can be cut and hardened.
2. Put the meat slices into the pot with cold water, turn off the heat when you see foam, so as to maintain the complete shape of the meat slices. Don't boil the pot, the meat slices will roll up and the shape will not look good.
3. The seasoning can be adjusted to your liking.