1. Ingredients: Wash and break the green peppers, squeeze the tempeh, chop the Pixian watercress, and mince the ginger.
2. Frozen pork belly, peeled, and cut into 3mm slices.
3. Heat the pan, pour some oil, and heat to 60% of the heat to add the pork slices. Stir-fry for about half a minute. Put the tempeh and stir-fry evenly.
4. Turn the heat to a lower heat, push the meat aside, add Pixian bean paste, sauté in warm oil until fragrant.
5. Put the powdered ginger on the fire.
6. Add rice wine and soy sauce.
7. Saute the meat slices until fragrant, about half a minute.
8. Finally, stir fry the green peppers for 15 seconds.
9. Turn off the heat and get out of the pot.
Tips:1. It is best to choose tempeh from Yongchuan.
2. The meat slices should not be cut too small. If the meat is soft, the water will evaporate too quickly, which will affect the taste after cooking.
3. The bean paste should be chopped with a knife in advance.
4. The bean paste must be thoroughly simmered to produce the aroma and red oil.
5. Don't fry the green pepper for too long after it is put into the pot, otherwise the taste will not be crisp.
6, Douchi, Pixian Douban, soy sauce has a higher salt content, so there is no need to add salt.
