The pork belly is so delicious, charred and not greasy, and it is served on the table in seconds

【Home-style Fried Pork Belly with Chili Pepper】--- features: attractive color, charred and tender taste, fresh and fragrant and not greasy, and the recipe is simple

All Ingredients:

150 grams of pork belly, 3 screw peppers, 2 millet peppers, 1 piece of ginger, 3 garlic, 6 star anise, 1 spoonful of dark soy sauce, 1 spoon of cooking wine, 1 shallot, appropriate amount of oil and salt.

--- [Detailed Instructions]---

Step 1: Braised pork belly

This is a critical step. It can make the pork belly more flavorful and not greasy.

Put the washed pork belly into a pot of cold water, add dark soy sauce, cooking wine, star anise, green onion knots, boil the water and marinate for about 15 minutes, it is better to poke the pork belly with chopsticks.

Step 2: Prepare other ingredients

In the process of marinating the meat, cut the screw pepper and millet pepper into small pieces with a hob, and cut the ginger and garlic into foam.

Rinse the marinated pork belly with cold water and cut into thin slices.

Step 3: Heat the oil in a pan and stir-fry.

Heat the oil in the pan, put a very small amount of oil in the bottom of the pan, pour in the pork belly, turn to low heat, fry the pork belly until golden brown on both sides, and fully stir-fry the fat in the pork belly.

Shovel the meat to the side of the pan and stir-fry the pork belly in the lard and sauté the ginger, garlic and chili peppers.

Step 4: Stir-fry evenly, add salt to taste, and you're done.

Over medium-low heat, fry the chili pepper until the skin is slightly wrinkled and tiger skin-like, add an appropriate amount of salt to taste, and stir-fry evenly.

The fried pork belly with chili pepper is golden in color, fragrant and fragrant, moderately spicy, delicious, and the chili pepper is better than the pork belly.

【Cooking Tips】

(1) If you don't like to eat too greasy taste, choose a thinner pork belly. If there is too much oil to stir up, leave enough base oil for stir-fried peppers.

(2) The first step of marinating is the key. Simple marinating can make the pork belly more flavorful, and it is much easier to cut than raw meat when cut.

(3), the trick of pork belly is not greasy, in addition to marinating, there is also stir-frying. Be sure to fry slowly on low heat until golden brown on both sides, fully force out the fat in the pork belly, and eat only fragrant, no oil, because the oil will be absorbed by the chili pepper.

(4) If you like to eat a heavier taste, you can also add a spoonful of Sichuan pepper or bean paste to stir-fry together when stir-frying ginger and garlic.