Back to the pot meat (home cooking)

Comrades who like dry rice, the meat is a dry rice artifact, fresh pork belly, stir-fried to produce oil, fat but not greasy, and endless aftertaste......

Ingredients

Porkbelly 200 g

Garlicsprouts 1 heel(shredded)

Wrinkledpepper 2 pieces(seeded,tornintopieces)

Onion 0.5(1 isOK)

Beanpaste 1 spoon(appropriateamount,ifyoulikespicy,youcanaddmore,ifyoudon'tlikespicy,youcanaddless)

Tempeh 1 spoon(normalspoon,onespoonful)

Daytime 0.5 spoons(normalspoon)

Lightsoysauce 0.5 spoons(normalspoon)

Sichuanpepper 5-6 pcs

Garlic 1-2 cloves(sliced)

Salt Appropriateamount(beanpasteandtempeharesalty,sojustthrowthemaway)

Cookingwine 2 spoons(normalspoon,morecanalsobe)

Cooking Instructions

Pork belly, wash it, blanch it in a pot under cold water, blanch it for a good slice, and it is not easy to paste the pot when frying; After blanching, cut thin slices, as shown in the picture, the thinner the better, depending on the personal knife skills.
Crumpled peppers, torn into pieces.
Cut the onion into strips, everything can be cut into two from top to bottom, and then cut it vertically, and the onion will be in strips, which will look good.
Cut the garlic sprouts into shreds, cut them first, and then cut them vertically to shreds.
Put in the sliced pork belly and stir-fry over low heat until the oil is stir-fried and the surface of the meat is slightly yellowed; Turn on high heat, add garlic slices and stir; Add cooking wine; Add the onion and stir-fry; Add the wrinkled pepper and stir-fry; Add the garlic sprouts and stir-fry; Add the bean paste and stir-fry; Add the tempeh and stir-fry; If it's a little dry, you can add a little hot water; Add light soy sauce and stir-fry; Taste salty, if it is light, add a little salt, under normal circumstances, you don't need to add salt, depending on personal taste; Stir-fry out of the pan and start to dry the rice......