How to make fried pork in farmhouse music is authentic?

Peasant fried meat is mainly cooked with pork belly and pepper. Although the main ingredients of small fried pork are similar, its practice does have certain differences in different regions.

Today, I mainly introduce a simple peasant cooking-Sichuan style fried meat.

1. Clean all kinds of ingredients that need cleaning first. Cut the bell pepper and millet pepper into hob strips, cut ginger into filaments, cut onion into rings, and chop garlic into powder.

2. Clean the thin pork belly, don't cook it, cut it into thin slices directly. Then put the pork belly slices into a bowl, add a spoonful of salt, a spoonful of soy sauce and a little cooking wine, and then add a little glutinous rice flour to catch them evenly, and marinate for 10 minute.

3. Heat the pan, add a proper amount of vegetable oil and stir-fry until fragrant. Turn to low heat, add minced garlic, shredded ginger and onion rings, and stir-fry until fragrant, but be careful not to burn.

4. Turn the fire and pour the pork belly slices into the pot and stir fry to change color. Prantai put the meat on one side of the pot to drain the bottom oil, add the strips of Hangzhou pepper and stir fry a few times, then stir fry with the meat, and then add the millet pepper and stir fry a few times.

5. Add a little soy sauce, a spoonful of salt and a spoonful of chicken essence, stir well and serve.