Spicy Red Oil Stir-fried Belly Shreds

Name: Spicy Red Oil Stir-fried Belly Shreds
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Pork belly; 1 piece Hot pepper; 1 tablespoon Doubanjiang (spicy oil); 8g Dried chili shreds; a little shallot; 1g Ginger powder; 2 cloves garlic; a little White pepper; 1 piece star anise; a little Cinnamon; 2 tablespoons Cooking Wine; a little carrot

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Although it's summer, it can't stop the spicy meat dishes from attracting me. While blowing in the cool natural wind, stir-fried belly shreds with red oil in the rice, eating bowl after bowl, full of heat, sweaty nose, so refreshing. . . Moreover, this dish is just a bit more troublesome to deal with pork belly, other ingredients are very common, and the method is not troublesome, it is worth a try~ :)

Spicy Red Oil Stir-fried Belly Shreds

1. Wash the pork belly with water and corn flour.
Hand oily, I can’t take pictures anymore, sweat~~

2. Add water, cinnamon and star anise, cooking wine, cook for about 30 minutes until the chopsticks can be pierced through without any effort, do not add salt when cooking the pork belly, otherwise the pork belly will easily become old and hard.

Spicy Red Oil Stir-fried Belly Shreds recipe

3. Cut the pork belly into two with kitchen scissors, take one of them, and drain the water

4. Cut into even strips or belly strips

5. Cut dried chili into silk with kitchen scissors. It’s better if you have ready-made dried chili shreds

6. Other ingredients are ready to be sliced and shredded

7. Put a little more oil in the pot, fry the dried chili shreds, and fry the chili flavor in about two minutes. If you like spicy flavor, you can add a little pepper oil and like abnormal spicy ones, you can add some dried chili flakes or powder~~houhou~~

8. Add garlic slices and continue to fry until the garlic slices turn yellow

9. Add a spoonful of bean paste and continue to stir-fry. At this time, be careful to splash and burn~~
If you don’t have spicy bean paste, ordinary bean paste will work.

10. Add chopped green onion, carrot slices and shredded pepper, stir fry for a while

11. Pour in the belly shreds, add a little cooking wine, ginger powder and white pepper, and stir-fry quickly to make the belly shreds evenly stick to the red oil and sauce.

12. It's done, serve it and eat it while it's hot

Tips:
If there is no spicy bean paste, ordinary bean paste will work. Mainly to add umami to the pork belly.
If you like spicy food, you can add a little pepper oil to fry the shredded pepper.