Salt-fried pork Method

• 

  1.Wash the pork belly and cut into 5cm Width, 2cm thick meat slices, set aside

• 

  2.Green garlic (called garlic sprouts in some places) Pick and wash

• 

  3.Cut the green garlic diagonally into sections and set aside

• 

  4. Prepare millet pepper, Hangzhou pepper, minced garlic, and minced ginger for later use

• 

  5.Add a little cooking oil to the wok and add pork belly

• 

  6.Medium heat, stir-fry pork belly

• 

  7.Saute until the pork belly is oily and about eight or nine years old

• 

  8.Use a clean plate to handle Put out the fried pork belly and set aside

• 

  9. Leave some oil in the wok, add tempeh and Pixian Doubanjiang

• 

  10.low heat, stir-fry until the red oil comes out

• 

  11.Add millet pepper, minced ginger, minced garlic and stir-fry until fragrant, add a little light soy sauce, cooking wine, sugar, and pepper.Chicken essence and a little salt (Pixian Doubanjiang is relatively salty, so don’t use too much salt) and season together

• 

  12.High heat, add green garlic, stir-fry a few times quickly

• 

  13.Add the previously fried pork belly

• 

  14. Stir fry a few times quickly, then turn off the heat and serve

• 

  15. Remove from pot and plate

• 

  16.Picture of the finished product of salt-fried pork!