Vine Pepper Belly Shreds

Name: Vine Pepper Belly Shreds
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Millet pepper; 50g Rapeseed oil; 10g Sesame pepper; 6-7 Dried chili; 1 ginger; Some salt; 1 small bowl chicken soup; 1 tbsp Sesame sesame oil; 10g Cooking Wine; 1 tbsp Vinegar; 1 tbsp Soy sauce; 10g pepper; 2 tablets Bay leaf; 40g Rattan pepper; 3g White sugar

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Mood story If you still remember how spicy the spicy butter hot pot at Xiaoyun's house is, then you must be familiar with the peppercorns inside. Spicy pepper is used in vegetables, pepper chicken, pepper fish, pepper boiled pork slices, etc., just talking about it will be drooling. Most of the pepper planting areas are distributed in southern Sichuan, and the seasons change. In the season, fresh pepper is usually used. It comes out even more fragrant than the current dried pepper, mixed with a cold dish, the rest of the soup is used to mix the noodles and eaten, it is too wasteful to throw away such good ingredients, isn't it! ! "

Vine Pepper Belly Shreds

1. Hang pepper, millet pepper, cut into circles, shred ginger, mince garlic, mince green onion

2. Prepare the required raw materials, cook the pork belly in advance and cool it into thin strips (the broth of the boiled pork belly is reserved for future use)

3. Take a pot, pour in rapeseed oil, peppercorns, bay leaves, and dried chilies. Slowly fry for 6-8 minutes at a minimum heat. Remove bay leaves and dried chilies. Add rattan pepper and continue to low heat for 5 minutes. Fully scented, turn off the heat and let cool for later

4. Wash the enoki mushrooms and cook, remove and drain

5. Preliminary preparation of all the ingredients, boiled belly shreds and enoki mushrooms, put them in a bowl

6. Take a small bowl and add the fried ingredients (3), mix well, and make the vine pepper seasoning (the amount of stock is based on the final seasoning sauce to submerge the belly wire)

7. Add a little light soy sauce, salt, sugar, sesame oil, and vinegar to the tuned vine pepper sauce, then pour it into the container for pork belly shreds, sprinkle with chopped green onions and cooked sesame seeds and mix well.