Classic Sichuan Cookery Pork "Novice Edition"
In Sichuan, my friend's mother taught the menu once and succeeded. It was not greasy at all. It was spicy and two bowls of rice were not enough! Xiao Bai has no problem starting with it. He has no trouble at all!!! Xiang cried the other half ha ha ha ha😆🥰
Food Ingredients
Main ingredients: pork belly
300g
Ginger
five pieces
Garlic sprout
four
Spicy Millets
Six
Line pepper
two roots.
cooking wine
a spoonful
Pixian bean paste
a spoonful
Raw smoke
a spoonful
Black Bean Sauce
a spoonful
Step
1
The pork belly is put into the pot in cold water, put a little cooking wine, and the ginger slices are fishy.
2
Cook until the chopsticks can be easily pierced, and then rinse the meat with hot water.
3
Cut the cooked pork into thin slices, stir-fry it with cold oil and small fire, waiting for the meat to come out slowly. I like to stir-fry it for a while if I like to eat some dry pork, and add some ginger slices to remove fishy smell when stir-frying.
4
When the meat is dry, you can put Pixian bean paste on the side, stir-fry red oil, and stir-fry with the meat.
5
Photo with side dishes
6
Put the prepared side dishes, garlic sprouts, spicy millet, pepper, stir-fry broken raw.
7
Add another spoonful of tempeh to add flavor.
8
When you're ready to get out of the pot, put another spoonful of raw smoke and you're done.
9
The finished product is out of the pot, the rice is ready, let's eat!
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