1. Wash the pork belly and cut into thin slices, the thinner the better
2. Mince garlic cloves, mince
3. Cut hang pepper into sections diagonally, cut red pepper into thin strips, cut bean curd into small triangles, and slice shiitake mushrooms
4. Put oil in a hot pan, heat to 70% heat, add minced garlic and pepper, stir fry for a fragrance
5. Add the bean paste and stir fry to get the red oil
6. Add sliced pork belly and stir-fry slowly until the oil comes out and the sliced meat is slightly rolled up, sprinkle a small amount of flower powder and pepper, and stir-fry evenly
7. Pour in shiitake mushrooms and dried bean curd, add a small amount of dark soy sauce to color; stir fry for 2 minutes
8. Finally, pour in Hangzhou pepper and red pepper, and continue to stir for 1 minute
9. Add salt, chicken essence, sugar to taste, and it can be out of the pot
Tips:1. Hangjiao is hotter than ordinary green peppers and has a unique spicy taste;
2. Pixian red oil bean curd can not be less, the source of red oil depends on it;
3. The thinner the pork belly, the better. If you want to make it easier, you can put the meat in the freezer in advance and freeze it into a slightly frozen state, so that it saves time and effort.
4. Doubanjiang has a certain amount of salt, so in the final seasoning, the amount of salt should be controlled well;
