1. Pork belly is cooked with pepper and cinnamon water, rinsed with cold water and cut into thin slices.
2. Cut the white garlic seedlings into sections obliquely, and cut the leaves into sections. Chop the garlic and cut the red pepper diagonally and slice ginger.
3. Fry the pork slices with a little oil to the point where you can accept it. If you like pork belly, stir fry for a while.
4. Pour in a tablespoon of vegetable oil and sauté the fragrant fermented black bean paste and chili paste.
5. Pour in the sliced meat and minced garlic and ginger, stir-fry evenly, add a teaspoon of sugar, half a tablespoon of steamed fish soy sauce, and a tablespoon of cooking wine. Simmer for a while.
6. Add the white garlic and red pepper, stir-fry, season, taste and then adjust, add the leaves of the garlic, MSG, and sesame oil, then stir fry evenly.
Tips:I stir-fried the meat until it turned yellow, and the fat was almost gone out, so it’s not greasy at all
The meat slices are poured out, and the oil is poured out to save the stewed vegetables. It is very good to eat.
The strange thing is that my family likes to eat garlic sprouts that are a little overfried, so I fry it for a while. It turns out that if you want to look good, you should fry it for a while, or if you want it to be delicious, you should fry it for a while, depending on your needs.
