"super Private" Grandpa's Hot Belly

Name: "super Private" Grandpa's Hot Belly
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; Some Mixed oil of lard and peanut oil; a small piece ginger; Whole head garlic; 6 pieces Garlic sprouts; A handful pepper; A handful of Shallots; 1 (star anise, bay leaf, cinnamon, pepper) Big bag; 3 tablespoons Cooking Wine; 6 green pepper; 6 Chaotian Pepper; A handful of Pickled ginger and pepper combination; 2 tablespoons Pixian Douban; 2-3 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Pepper oil

by Little trouble and the kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Welcome to the little trouble kitchen again. When I was a child, I liked eating grandpa’s hot belly, but I haven’t eaten this dish since I graduated from university and went to work in Shanghai. I want to relive my childhood memories for a long time, and now I finally myself Made a "Yesterday Reappearance". I specifically wrote two operating methods, crispy and soft, suitable for all kinds of tastes~

"super Private" Grandpa's Hot Belly

1. Prepare a fresh pork belly and wash it.
The pork belly I bought is already very clean, but I still want to process it again. The method of washing is as follows:
1. Spread the inside and outside of the pork belly with flour, then knead out the flour strips, and let the flour strips take away all kinds of adhesions on it. Repeat twice
2. Wash the inside and outside again with white wine, and then rinse with water;
3. Pot under cold water, turn the water on and off, you will see white oily sticky substances floating up on the water surface, pick up the pork belly and wash it with clean water, so that the pork belly is cleaned.

"super Private" Grandpa's Hot Belly recipe

2. Boiled water. Big material buns (I am the big material buns from the store that bought pork belly, if not, you can also follow the menu above), sliced ginger, spring onion bundle, pepper, cooking wine into the water, cold water pot for pork belly, turn off the water after turning on Continue to cook for 30 minutes on low heat.

————————— Boundary Line of Mouth————————

The above blanching method is suitable for friends who like the crispy taste (I personally like this one too), and those who like the soft taste, please directly change this step to press all the ingredients in a pressure cooker for 25 minutes.

3. Pick up the pork belly, dice the belly part, and cut the others into strips.

4. Prepare ingredients: ginger (cut into small pieces), garlic (slice), line pepper, Chaotian pepper, pickled ginger, garlic sprouts, all cut into sections, and green peppers cut into pieces.

5. Pour a mixture of lard and peanut oil into the pot, heat the pot with cold oil, add ginger, garlic and pepper to the pot until the aroma comes up.

6. Add all the peppers except the green peppers and stir-fry for 1 minute.

7. Add the green peppers and stir fry until they are broken, then add Pixian watercress, cooking wine, and oyster sauce to color the base and fry until fragrant.