How to make salt-fried pork

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  1. Peel the pork belly and cut into thin slices, about three inches each.If you are pursuing authenticity, choose the two-knife back leg, the fat, four and thin six kind.

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  2. Cut the garlic sprouts into sections, pack them into radial leaves, and mince the ginger and garlic.Sichuan peppercorn.

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  3. Prepare small materials, not all are shown, please mention them when used.

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  4.Put cold oil in the pot and add the meat.Because the meat can no longer produce oil when stir-frying, it will break into pieces as soon as it is stir-fried, so put some cold oil in the pan and the meat.

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  5. Stir over slow heat until the meat begins to curl, add minced ginger and garlic, stir-fry until fragrant, add watercress , Stir-fried with sweet noodle sauce and black bean sauce.Those who pursue authenticity should choose Pixian Douban and Chongqing Yongchuan black bean sauce.After stir-frying, add an appropriate amount of white wine, which is more fragrant than cooking wine

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  6.Continue to stir-fry until the oil and aroma come out Coloring

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  7.Add in red soy sauce, white sugar and continue to stir-fry,

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  8.Put in the garlic seedlings and turn to high heat to stop the growth

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  9. Before serving, add garlic leaves, chicken essence, and balsamic vinegar.Stir a few times and serve.

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  10. Fresh color, tender meat and delicious taste.