1. Wash the pork belly
2. Boil in water for a few minutes, take it out and freeze for half an hour
3. The zijiang chili can be cleaned and replaced with any kind of chili you like to eat.
4. Cut and set aside
5. Garlic and Ginger
6. Take the meat out of the refrigerator and slice it into slices
7. Pour oil into the pot, add ginger slices and garlic until fragrant
8. Pour in the pork belly and burst the oil
9. If you like it a little bit more fragrant, you can dry the meat and when it turns yellow, pour in the soy sauce, cooking wine, white sugar, and Pixian bean paste and continue to stir fry
10. Pour in zijiang chili salt and put a little bit of salt
11. Stir-fry until the chili seeds and ginger are broken and ready to be out of the pot
Tips:1. Pork belly must be fat and lean
2. Chili can be replaced with bell peppers, red peppers can be replaced with hot peppers if you like to be spicy for millet, if you don’t like peppers, you can replace it with red peppers
3. You can try to taste enough before adding salt, because Pixian Douban is very salty, I usually don’t add salt anymore
