Stir-fried Pork Belly with Red Pepper
1.
Clean the outside of the pork belly first, and rinse the mucus with clean water on the reverse side of the pork belly.
2.
Put the pork belly into the container, pour about 50ml of vinegar, and pinch it with your hands for about 5 minutes to dissolve the mucus in the vinegar, then rinse with clean water, repeat again if you feel there is still mucus.
3.
Add a spoonful of salt to the rinsed pork belly, pinch it with your hands for a few minutes, and rinse it off with clean water.
4.
Put the washed pork belly into a pot, add water to a boil over high heat, and a white film will appear when the pork belly is bent.
5.
Scrape off the white film with a knife, pinch it with salt again, and then rinse it off.
6.
Put the washed pork belly into a pressure cooker, pour in the old brine, cooking wine, and ginger, boil it for 10 minutes and turn off the heat.
7.
Remove the pork belly after decompression and let cool. (At this time, the pork belly is ready to be marinated, it can be served cold or fried as you like)
8.
Cut the thin part of the pork belly into shreds.
9.
Shred the red pepper and cut the chives into inch sections.
10.
Heat the frying pan, add red pepper and green onion and stir fry until fragrant.
11.
Stir fry the shredded belly, add cooking wine, salt, chicken essence and other seasonings.
12.
When starting the pan, add the green onion and stir-fry evenly.
13.
When starting the pan, add the green onion and stir-fry evenly.
