Hot belly strips

Overview

I often like to buy pork belly to eat. I used to use it to roast carrots, but this time I changed it to a new method - hot fried tripe strips, which tastes great.

Tags

• hot dishes
• celery
• cooking wine
• cumin powder
• douban
• dried sea pepper
• garlic
• green pepper
• light soy sauce
• onions
• pepper noodles
• pork belly
• red pepper
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Pork belly flying water. Pour water into the pot, add ginger slices and peppercorns, and the washed and processed pork belly. Bring to a boil over high heat for 3-5 minutes and remove. Belly shaping. Put in the pressure cooker, add ginger slices and peppercorns, add the pork belly, turn on the heat, turn to low heat and press for 20-25 minutes, remove from the pot, let cool and cut into shreds. Other preparations: cut the onion into thin strips, cut the celery into small pieces, cut the green and red pepper into small pieces, cut the dried sea pepper into small pieces and remove the seeds, and chop the ginger and garlic.

   

2. 2 Turn on high heat, pour oil into the pot, and when there is smoke, immediately add the ginger and garlic granules, and stir-fry a few times. Turn to medium heat, add green and red peppers, and stir-fry. When the green and red peppers have shrunk and slightly wrinkled, add the watercress and stir-fry a few times. Add dried sea pepper and a few peppercorns and stir-fry a few times.

   

3. 3 Turn to high heat, add shredded tripe and stir-fry.

   

4. 4 Then add cooking wine and light soy sauce, continue to stir-fry until colored.

   

5. 5 Add onions and celery, stir-fry, add a little salt, sugar, 1/3 tablespoon of peppercorns, a little cumin powder and chicken essence, stir-fry and bring to the pot.