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Sichuan Flavor Stew Pork Recipe (not spicy)

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Ingredients

Adjust Servings:
200g pork belly with skin
50g green garlic
50g bell pepper
green onions
seasoning
cooking wine
10g Doubanjiang (broad bean paste)
10g sugar
soy sauce
salt
chili oil

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Sichuan Flavor Stew Pork Recipe (not spicy)

Features:
  • Spicy
Cuisine:

This dish is fresh and appetizing. Because fat content is high, and board bean paste is salty, so, even it is yummy, but you cannot eat too much.

  • Serves 2
  • Easy

Ingredients

  • seasoning

Directions

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 Tips:

In Chinese cuisine, this is the cooking method for most of the meat dishes. First, stir-fry the main Ingredients (or boil) until cooked, then add seasonings and vegetables and use high heat to cook until done.

This method is suitable for general meat or offal, such as pork, chitterlings, and tripe.

Steps

1
Done

Wash the pork belly. Put it into cold water, boil to a boil. Skim the foam, Boil over low heat for 30 minutes. Remove and cool. Then cut the pork into large pieces.

2
Done

Rinse green garlic and cut into strips; Wash green pepper and slice into pieces.

3
Done

Add a little oil and preheat the pot. Stir-fry meat until oil comes out. Add cooking wine, board bean paste, white sugar, soy sauce, salt, green onion, stir-fry over high heat until fragrant. Add green garlic, green pepper, stir-fry until cooked. Drizzle with chili oil.  Serve hot.

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

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