Stir-fried meat with white peppers
It just so happens that many of the peppers in the vegetable field are ripe, make them into white peppers, and then divide and freeze them to be stored for more than half a year!
How to make white pepper:
1, fresh green peppers, do not go to the stem, clean, a large pot put water boiling, put the green pepper into the boil for 30 seconds to fish out (so many peppers we divided into several times, each time must wait for the water to boil and then put the pepper);
2, sunbathing, the bigger the sun, the better, spread the peppers for two days, turn the noodles twice in the middle, wait for one side to become white, turn the other side to continue to dry, and the dried white peppers are frozen with plastic bags.
Ingredients: 130 grams of pork belly, 140 grams of white pepper, 1 red pepper, garlic leaves to taste, 4 small cloves of garlic.
method:
Step 1: Cut the pork belly into small pieces, cut the white pepper, red pepper and garlic leaves into small pieces, and finely chop the garlic and set aside;
Step 2: Put an appropriate amount of oil in the pot, put a little salt (the amount of salt is enough to be salty enough for pork belly), put the pork belly in the pot on medium heat and stir-fry the oil, add minced garlic and red pepper to fry the aroma, and then add white pepper to stir-fry, season with salt, soy sauce, soy sauce;
Step 3: Stir-fry the garlic leaves and add a little sugar to freshen.
A simple and easy-to-make rice artifact white pepper stir-fried meat can be out of the pot ~