Spicy fanatics, are you ready to feast?Today I want to take you to challenge a spicy and fragrant delicacy that makes your taste buds burn - chili back to the pot meat!
Prepare the ingredients:
Pork belly: 300 grams, green pepper: 2 pieces, red pepper: 1 piece, garlic sprouts: appropriate amount, ginger slices: appropriate amount, garlic cloves: appropriate amount, dried chili pepper: appropriate amount, light soy sauce: appropriate amount, dark soy sauce: appropriate amount, cooking wine: appropriate amount, salt: appropriate amount, sugar: appropriate amount, edible oil: appropriate amount.
Steps:
Slice the pork belly, shred the green and red peppers, and cut the garlic sprouts into sections for later use.
Add a little oil to the pan, add the pork belly slices, fry over low heat until lightly browned on both sides, remove and set aside.
Leave the bottom oil in the pot, add ginger slices, garlic cloves, and dried chili peppers and stir-fry until fragrant.
Pour in the green peppers, red pepper shreds and garlic sprouts, and stir-fry quickly over high heat.
Add the fried pork belly slices and drizzle with light soy sauce, dark soy sauce and cooking wine.
Add salt and sugar, stir-fry evenly, and let the pork belly fully absorb the flavor of the chili pepper and seasoning.
Finally, stir-fry for a while, remove from the pan and serve.
Menu features:
The meat of this chili pepper is spicy but not dry, fragrant but not greasy. The pork belly is fried to make it crispy on the outside and tender on the inside, and then stir-fried with side dishes such as green peppers, red peppers, and garlic sprouts, giving it a rich flavor layer. Spicy and fragrant, it makes people want to stop.
Tips:
Don't put too much oil in the pork belly when frying to avoid being too greasy.
When stir-frying chili peppers and side dishes, stir-fry them quickly over high heat to maintain a crispy texture.
Adjust the amount of chili peppers according to personal taste, and if you like spicier ones, you can add more dried chili peppers.
During the cooking process, you can add some water to help the seasoning penetrate better into the pork belly.
To preserve the bright green color of the peppers and side dishes, add a little white vinegar or lemon juice before removing from the pan.
Finally, I would like to say, "If you think this dish is good, then hurry up and give it a thumbs up!".If you have a better food to share, please leave a message in the comment area!Let's work together to ** the infinite charm of food!"Alright, let's go to the kitchen now and try this pepper back to the pot meat!Be careful not to let your taste buds burn!