Stir-fried Pork Belly with Green Pepper

Name: Stir-fried Pork Belly with Green Pepper
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Skinless pork belly; Some green pepper; Some shallot; Some ginger; Some garlic; Some pepper; Some Millet pepper; Some Very Fresh Soy Sauce; Some Cooking Wine; Some Vinegar; Some salt; Some Sugar

by Night dire

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In fact, it's just fried pork belly with green peppers, and the word "shengbao" is added to highlight that the pork slices are raw. If you add tempeh and Pixian Douban to the seasoning, it will be Chongqing's salt-fried pork.
I ate out for two consecutive days and didn't have time to cook by myself, which also caused the green peppers I bought a few days ago to not finish.
The recent dishes are all related to green peppers."

Stir-fried Pork Belly with Green Pepper

1. Peel and slice pork belly, wash and cut green peppers.

Stir-fried Pork Belly with Green Pepper recipe

2. Change the scallion, ginger, garlic, millet pepper to the knife, and set aside the pepper. One spoon of cooking wine, one spoon of soy sauce, one teaspoon of sugar, and half a teaspoon of salt make a sauce for later use. (The amount of seasoning should be adjusted according to the amount of ingredients and your own taste.)

3. Heat the pan with a little oil. When the oil is hot, add the pork belly slices on medium and low heat and stir fry until the fat spits out oil. The two sides of the meat slices are golden brown, and the "Dengzhanwo" appears slightly rolled. (Pork belly is fatter, so the base oil should be less. Stir-fried pork belly until the fat spit oily pork slices have the best taste when they are rolled, fat but not greasy, such as fried twice-cooked pork or salt-fried pork.)

4. Add green onion, ginger, garlic, Chinese pepper, millet pepper, and stir-fry for a fragrance.

5. Turn to high heat and stir fry with green peppers. (You can decide the length of time to fry the green pepper according to your own taste. I like to fry it slightly softer.)

6. Add the sauce and stir fry evenly, add a teaspoon of vinegar to the pan.

Tips:
Ps:
1. Stir-fried pork belly with fat and spit oily pork slices have the best taste when they are rolled, fat but not greasy. This is true for stir-fried pork or salt-fried pork.
2. When the temperature in the pot is the highest, the cooking wine can be cooked to remove the fishy.
3. Add a teaspoon of vinegar at the end, which is called "Kingguo Vinegar", so that the dish will taste vinegar without sour taste. Of course you don’t like to put vinegar on it.