Shuixiang Fried Pork

Name: Shuixiang Fried Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 taels Pork belly with skin; Some green pepper; Some Red chili; Some Fungus; Some oil; Some Vinegar; Some salt

by Fan Congjian

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I am a fan of Hunan and love the taste of Hunan cuisine.
Especially the small stir-fried meat of the farmhouse that loves Hunan cuisine,
But every time I get it really, I can't make the taste of Hunan cuisine.

I'm really embarrassed to use the farmer's fried pork as the name,
I had to name it after my hometown,
My hometown is a veritable water town~~

Always reminiscent of the taste of fried pork"

Ingredients

4 taels Pork Belly With Skin
Some Green Pepper
Some Red Chili
Some Fungus
Some Oil
Some Vinegar
Some Salt

Shuixiang Fried Pork

1. Pork belly with skin, choose the one with skin

2. Green and red pepper shredded

3. Cut the pork belly into small pieces. Some people like to cook it in boiling water and then cut it. In fact, I think it’s more flavorful if you cut it directly. After all, you can’t make twice cooked pork immediately

4. The fungus is best if it is soaked and cut into shreds

5. A group photo of materials

6. Scallion garlic ginger ingredients ready

7. Heat oil, pour in shallot, garlic and ginger

8. Pour in the meat slices and stir fragrant. The moisture of the meat must be dried as much as possible. I rushed to make it, but the result was not perfect. . The meat slices should be browned

9. Pour in double chili and stir fry to continue

10. Add seasonings and serve

11. Loading

12. Began to eat

Tips:
1. The moisture of the meat must be dried

2. The thick skin of the pepper is really not spicy, and it really doesn’t taste the most Hunan flavor.