Hunan stir-fried pork

I think the best dishes for pork are stir-fried pork and back to the pot meat! A regular dish at my family's dinner table

Ingredients

Porkbelly 1 piece

Leanpork/porkbelly 4:6 ratio

Garlic halfahead

Tempeh adozen

Screwpepper 5-8

cookingwine aspoon

lightsoysauce aspoon

darksoysauce 1/2 spoon

Essenceofchicken 1 spoon

Salt 1/2 spoon

Show your friends that this is a screw pepper
This is a local pepper, which can be used for small stir-fried meat
Cut the pork belly into thin slices, go to see yourself without peeling, prepare a little lean meat slices and marinate them in cooking wine soy sauce, slice or pat the garlic, cut the pepper into hob blades, choose the spicy skin with thinner skin, and the green pepper is not suitable! Tempeh is sold in large supermarkets or online, and it is better if there are farmers in Hunan and Sichuan.
Do not put oil in the pot, medium to high heat, first fry the pepper until it is broken, put less salt on the line, the spoon or shovel is constantly pressed to mature quickly, fry the dried pepper moisture, the tiger skin is better (that is, the skin of the pepper becomes white), put it out for later use
Put some bottom oil in the pot first, stir-fry the pork belly to get the fat, a little burnt, fry the garlic slices and tempeh until fragrant, and then put in the lean meat to quickly slide and fry the raw, and pour a little cooking wine to remove the smell
Then release the raw soy sauce to enhance the color and fragrance
Then pour in the chili peppers, stir-fry to let the chili peppers fully absorb the soup of the fried meat, and add an appropriate amount of salt and chicken essence
Not to mention how fragrant it is, you can eat several bowls of rice in the soup of stir-fried meat