Ingredients

  • Hangjiao 100g
  • Xiaomijiao 5 pieces
  • Pork belly 200g
  • Dark soy sauce 5 grams
  • Light soy sauce 20g
  • Thirteen Incense 2 grams
  • Table salt 4 grams
  • Cooking wine 10g
  • Green onions 10 grams
  • Ginger 10g

Steps

# Pig年#香子肉

1. Cut all the peppers into small cubes and cut the meat into minced meat and set aside

# Pig年#香子肉

2. Heat the cold oil in the pan, add the minced meat, and stir-fry until it changes color

# Pig年#香子肉

3. Add the chopped green onion and ginger and continue to stir-fry until fragrant

# Pig年#香子肉

4. Add cooking wine to remove fishiness and flavor, add light soy sauce to enhance freshness, and add old soy sauce to enhance color

# Pig年#香子肉

5. After the minced meat is stir-fried and colored, it will become drier. At this time, you can add the chili pepper

# Pig年#香子肉

6. After continuing to stir-fry evenly, add an appropriate amount of 13 incense and salt before serving

# Pig年#香子肉

7. Stir fry evenly again and turn off the heat

# Pig年#香子肉

8. Remove from the pot and plate, done!

# Pig年#香子肉

9. Minru's design - spicy meat ~ finished product

Tips

  1. ①If you don’t like it too spicy, you can omit the millet pepper
  2. ②The hind leg meat can be replaced with pork belly
  3. ③Spicy meat, pay attention to using soy sauce and dark soy sauce to make the meat color and taste particularly fragrant. Fry the meat until it is slightly dry and more fragrant