1. Prepare pork belly.
2. Put pork belly in cold water, add green onion, ginger, cooking wine, pepper, and red pepper. Bring to a boil and cook for 25 minutes.
3. Cook the pork belly and soak in the original soup for 10 minutes.
4. Cooked pork belly.
5. Sliced pork belly.
6. Chop Pixian Douban with a knife, prepare sweet noodle sauce and tempeh.
7. Wash the garlic sprouts and cut into sections, wash and cut the colored peppers into diamond-shaped slices. The twist breaks into small sections.
8. Put the oil in a pot and pour in the meat slices after heating.
9. Stir-fry on low heat for 3 minutes until the fat becomes oily.
10. Put the meat aside and pour into Pixian Douban.
11. Pour in the tempeh and stir until the oil is crispy and fragrant.
12. Put the sweet noodle sauce.
13. Pour the cooking wine and stir-fry evenly.
14. Add sugar.
15. Pour the twist quickly and stir well.
16. Pour in the garlic sprouts.
17. Add the colored peppers, stir and stir well.
18. Serve on the plate.
Tips:It is better to choose the second cut of the hind leg.
Pixian Douban, Douchi, and Noodle Sauce all contain salt, so there is no need to add salt.
The skin will explode when exposed to hot oil, and hot oil will be splashed. Pay attention to protection.
