The recipe for sauce fried meat

Health benefits

Pork belly: nourishing blood

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

300g pork belly

50g garlic sprouts

2 cloves of garlic

2 tablespoons of Douban sauce

1 tablespoon of Lao Gan Ma oil chili pepper

3 slices of ginger

Salt, white sugar, cooking wine, a little MSG

20 Sichuan peppercorns

Half a red persimmon pepper

The recipe for sauce fried meat

1. Boil and slice pork belly, slice red persimmon pepper, garlic, and ginger, and cut garlic sprouts into sections (separate stems and leaves)

2. Add sliced meat to a wok and stir fry slowly until oil is released

3. Remove the meat slices until they curl and become semi transparent, and scoop out the remaining oil

4. Leave a small amount of oil in the pot and add Sichuan peppercorns. Reduce heat until slightly discolored

5. Add ginger and garlic slices and stir fry until fragrant. Add Douban sauce, Lao Gan Ma, a little white sugar, and stir fry over low heat. You can add a little boiling water to avoid burning the pot

6. Pour in sliced meat, add some cooking wine and stir fry well

7. Pour in the red pepper Stir fry garlic sprouts and stems evenly

8. Pour in garlic sprouts, leaves, salt, and monosodium glutamate, stir fry well, and turn off the heat

9. Take out the pot and put it on a plate

Tips

The fifth step is to add some boiling water, which not only avoids burning the pot, but also makes the soup red and beautiful, which is beneficial for coloring the meat slices and can also moisturize them. Douban is salty, but for light flavors, salt is not necessary.

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