Pork belly 400g Ginger slices 10 grams
Garlic slices 10 grams White sugar 30g
Chicken Essence 1 tablespoon Laoganma Dougu 2 tablespoons
Light soy sauce 2 tablespoons Cooking wine 1 tablespoon
Pixian Doubanjiang 1 tablespoon Garlic sprouts 4 roots
Salt 1 tablespoon Zanthoxylum bungeanum noodles 1 scoop
How to make Sichuan garlic pork belly #changing patterns for breakfast#Illustration of how to make Sichuan garlic pork belly 1

Step 1

Wash the pork belly and cut into thin slices. Pick the garlic sprouts, wash and cut into diagonal sections. #changing patterns for breakfast#Illustration of how to make Sichuan garlic pork belly 2

Step 2

Heat the oil in a pot, stir-fry the pork belly until it changes color, and add a little salt. #changing patterns for breakfast#Illustration of how to make Sichuan garlic pork belly 3

Step 3

Add ginger and garlic slices, 1 teaspoon of sugar, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, bean paste and Laoganma Dougu, stir-fry. #changing patterns for breakfast#Illustration of how to make Sichuan garlic pork belly 4

Step 4

Add garlic sprouts and stir-fry, add chicken essence and peppercorns, stir-fry evenly and turn off the heat.#changing patterns for breakfast#Illustration of how to make Sichuan garlic pork belly 5

Step 5

As shown in the picture. Cooking Tips for Sichuan Garlic Pork Belly

1. Do not fry the garlic sprouts for a long time after being put into the pot, otherwise they will be over-fried and the crispy texture and fresh and sweet taste of the garlic sprouts will be easily lost. 2. To make the pork belly stir-fry out oil and prevent it from sticking to the pan, heat up a little oil, then pour in the pork belly and stir-fry until oil comes out. 3. The pork belly should be sliced ​​with the skin on, so that the fried pork belly will taste delicious and have a smoky texture.