1. Buy a piece of fat and thin pork belly (I didn't buy the meat in a hurry this time), cut it into 3 sections of four to five centimeters long, wash them with cold water, and peel them (be careful);
2. Pour water into the pot, wait for the water to boil, add the peeled pork belly, blanch the water for one minute, and remove the meat;
3. Cut the pork belly into thin slices as shown in the picture, fat and thin, the thinner the better (this step is very important, it’s time to test the knife). Cut and spare
4. Shred the red and green peppers, cut the garlic sprouts into sections, smash the garlic cloves, cut the garlic sprouts into sections, shred the onion, and shred the shallots for later use;
5. Pour a proper amount of cooking oil into the pot, turn off the heat when the oil is on, put a spoonful of bean paste into the pot (you can choose Pixian bean paste for the bean paste), and quickly fry the bean paste until it is fragrant. Too long, otherwise it will burn, about five seconds is good), stir fry after fragrant, add the cut pork belly and stir fry (pictured);
6. Stir-fry for one minute, add the garlic sprouts, garlic sprouts, shallots, onions, and minced garlic in order, continue to stir fry (thought it will take some time for the garlic sprouts to break, so first put the garlic sprouts and stir-fry for a while and then put the others), about two minutes later taste Taste, what is missing to make up for? Generally speaking, the taste of bean paste is okay, so it is generally not necessary to add (note: the amount of bean paste should not be too much, too much will make it salty); the taste is okay. Taste the garlic sprouts. Can be out of the pot after birth;
7. Dangdangdang, out of the pot, it's that simple!
The main thing is actually the third step of slicing the boiled meat. The key is also the amount of bean paste. If you pay attention to these two steps, it will be no problem. It will definitely succeed.