1. Take a piece of pork, preferably fat and lean pork belly.
2. Cut the pork into slices, being careful not to cut too thick.
3. After the pot is 80% hot, pour in rapeseed oil, turn off the heat and pour in the cut pork and stir-fry. Spoon the lard out of the stir-fry.
4. After the lard is basically stir-fried, add dried chili, garlic and ginger with oil in the pot, add a spoonful of watercress, stir fry until fragrant.
5. Add the old wine, light soy sauce and old soy sauce to continue to stir-fry for color, stir-fry and set aside.
6. Without washing the pan, add some rapeseed oil directly and stir fry the onions. Try to pat the onions apart when you fry them.
7. Pour in the green and red pepper slices and continue to stir-fry until they are ripe.
8. Add the pork that has been stir-fried just now and stir-fry. This is called re-cooking.
9. Doubanjiang is relatively salty, you can try adding salt and chicken essence according to your personal taste.
10. After adding the shallots, collect the juice out of the pot and put on a plate.
Tips:Twice-cooked pork with green, red peppers and onions as a side dish is more delicious and beautiful, many restaurants directly a handful of Chinese cabbage is too casual; \n do not use high heat to stir-fry pork to prevent lard from drying out and sticking to the pan; \nonions are relatively difficult to cook , You can fry the onion slices before adding the green and red pepper slices;
