- 200g pork bellywith skin
- 50g green garlic
- 50g bell pepper
- green onions
- cooking wine
- 10g Doubanjiang (broad bean paste)
- 10g sugar
- soy sauce
- chili oil
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.
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.
Rinse green garlic and cut into strips; Wash green pepper and slice into pieces.
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.