The green peppers are returned to the pot of meat to be prepared

Practice steps

1, buy such pork belly

2: Boil the whole meat under water, put three slices of ginger, green onion, 15 peppercorns, one star anise, one cinnamon, 15ml cooking wine, turn the heat down and cook until the chopsticks can be inserted into the meat

3, so turn off the heat, soak for 5 minutes and then out of the pot, such a large portion of meat divided into two meals just right, sent to the refrigerator frozen, want to eat which day to take out the thaw, my refrigerator will always have a copy of such semi-finished meat.

4: Thaw to semi-firm and start thinly sliced

5: Cut ginger slices into small pieces, slice garlic, cut green pepper into hob pieces or horseshoe shaped pieces, cut and wash off excess pepper seeds

6, put a little oil in the pot, sauté the meat slices, the fat becomes curved and transparent after the put out, do not like so dry can be fried until transparent on the stock, I generally burn the edge of the stock.

7: Heat the oil in the pot, sauté 15 peppercorns, fish out the peppercorns and pour them out, so as not to eat a mouthful of peppercorns

8: Stir-fry ginger slices and garlic until fragrant

9: 20ml Pixian bean paste, 5ml sweet noodle sauce, 3g sugar, 15ml cooking wine, 15ml light soy sauce, 30ml clear soup, add chili pepper and stir-fry evenly

10: Turn to medium-low heat, remove the slices of meat, stir-fry evenly, simmer for a while until the meat is flavored, and the peppers become soft.

11: Stir-fry the drums evenly

12, a plate of super rice green pepper back to the pot meat is good

Mood story

Bean fruit has been sent back to the recipe of pot meat by many people, why do I still send it? Because LG thinks my back-to-pot meat is so delicious, if I go out, with this recipe he can make it himself. It seems to be ready as an heirloom recipe! This is the weight of three people. Don't ask why not use garlic seedlings? Because the United States didn't sell it