Super simple and delicious - Kung Fu Stir-fried Pork
Overview
He actually had to participate in the group's Spring Festival Gala host to pay New Year greetings, and he also had to rehearse. You must know that the week of the show is the busiest week, not to mention that the Spring Festival Gala performance must be arranged in the evening, and it will take up everyone's precious rest time. I haven’t posted any blog posts or recipes for more than two months. I’ve been lazy lately. Today I sent out the stir-fried pork I made earlier. Personally, stir-fried pork is more delicious if it has more fat. The special pork belly I bought this time has too much lean meat, so the texture of the stir-fried dish is inferior. Kung Fu Stir-fried Pork, this is a super simple Sichuan dish, characterized by spicy, salty and fresh. According to the chef, the sauce should have spicy and fresh flavor, but I didn't, so I used light soy sauce instead. The light soy sauce enhances the freshness, and the millet pepper and the beauty pepper are both very spicy, so there is no need to use spicy fresh pepper. The taste is just as good.
Tags
Ingredients
Steps
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Cut the pork belly into thin slices.
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Cut the beauty pepper into horse ears, cut the millet pepper into rings and set aside.
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Cut the coriander into 4-5 cm sections, add one spoon of cooking wine, one spoon of light soy sauce, a little MSG, chicken essence, appropriate amount of salt and sugar to make a sauce and set aside.
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Heat the pan with cold oil. When the oil is hot, add the pork belly and stir-fry until the fat is oily and slightly rolled. (Tips: Whether you are making twice-cooked pork, salt-fried pork, or other dishes that require fried pork belly, fry the fat until it spits out oil and is slightly rolled up, which is the so-called "dengzhanwoer". At this time, the meat slices are fat but not greasy, and are delicious.)
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Add chili millet and bell pepper and stir-fry until cooked through.
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Pour in the prepared sauce, add the coriander segments, stir well and serve.
