主要原料：
五花肉: 900克
配菜：蒜苗,青紅椒,圓蔥
佐料：
蔥,薑,蒜,花椒,生抽,老抽,糖,豆瓣醬,甜麵醬,小米辣,香醋,料酒,辣椒油,花椒粉
以上食材和佐料根據自己口味調整用量
製作過程：
用火炬烧五花肉的皮去除腥臊味，然后洗净猪皮
用涼水加青花椒,蔥,薑,料酒煮肉15－20分鐘直到能插入筷子後撈出.記得不要把肉煮到太軟爛
把煮熟的肉切成两半，冷冻一半留下次用，将一半猪肉切成簿片
調味汁：甜麵醬,生抽,老抽,料酒,香醋,雞湯
切好配菜
在鍋中加入一點底油將肉片炒出多餘的豬油，大約至每片肉彎曲透明後倒入一個碗中
新油後放入豆瓣醬,小米辣,薑蒜,花椒粉,辣椒油,圓蔥,炒香後,加入炒過的肉片翻炒後,加入配菜,翻炒後,加入料汁翻炒幾下出鍋(不喜歡用炒過的豬油,所以洗鍋後再加入新油）
Ingredients：
Pork belly: 900g
Veggies: Leek, Peppers, Onion
Seasonings:
Onion, ginger, garlic, Sichuan peppercorns, light soy sauce, dark soy sauce, sugar, bean paste, sweet flour paste, pickled red peppers, balsamic vinegar, cooking wine, chili oil, pepper powder
Adjust the amount of the above ingredients and seasonings based on your own taste
Cooking Process:
1. Burn the skin with a torch to get rid of bad odor, dirty residue, gamey taste etc. Use steel wool to remove the burn top black scale, then rinse it.
2. Cook the cleaned pork belly with Sichuan peppercorn, ginger, onion, and cooking wine in cold water for 15-20mins. Note: do not cook the pork belly to soft. If it too soft and overcooked, it can not be cut into thin slices.
3. Cut the cooked pork belly into two halves. Cook half. Freeze the other half for future usage. Slice the meat into thin slices.
4. Mixed sauce: sweet flour paste, light and dark soy sauce, cooking wine, balsamic vinegar, and chick broth
5. Cut veggies
6. Put a little bit oil in a pot. Stir fry the pork belly slices to curled and transparent. Take it out to a bow
7. Put a little bit oil into the pot stir fry bean paste, pickled peppers, ginger, garlic slices, chili oil, pepper powder to fragrant. Add cooked pork belly slices stir fry it, then add veggies, stir fry it, then add mixed sauce, stir fry it.
6 сен 2024
