Cooking Steps

1. 

   Step1:Soak pork in rice water for 10 minutes. Remove impurities from pork.

2. 

   Step2:Burn the pigskin first. It can remove the sweat odor on the pigskin. It doesn't smell fishy. Put the pork into the pot and fry the pork skin every inch. If necessary, press the whole meat with an oil clamp or chopsticks. Let the pork skin be heated and fried.

3. 

   Step3:Fry until the pigskin is golden yellow. Bubble up. (I didn't use chopsticks to press the skin hard at the beginning, so the skin was not evenly heated, resulting in the surrounding paste.

4. 

   Step4:Put the fried pork skin into hot water and soak it for a while. Start to scrape the grease off the skin with a knife. Finally, it should look like a picture. You will find that the skin smells much better.

5. 

   Step5:Put onion, ginger, pepper and 2 bottles of cooking wine in the pot and cook the pork for 25 minutes. Skim the foam.

6. 

   Step6:Cut the green peppers and roll the blades. Beat the garlic sprouts and then stop cutting. Slice the ginger and garlic.

7. 

   Step7:Pixian Douban and Laoganma are to be chopped for use.

8. 

   Step8:After the meat is cooked, let it cool for a while, then put it in a bag and put it into the freezer for 510 minutes. After it is taken out, it is very good to slice.

9. 

   Step9:Put the oil in the pot. When the oil is 70% hot, pour in the meat slices and start frying to produce the oil. It's better to use a small fire to produce the lamp socket. (it's said that if the meat doesn't cook too soft, it will produce the lamp socket). The most important thing in this step is to see that the meat is discolored. The oil is also almost fried. Don't fry the meat again. Otherwise, it will make the meat dry and hard to eat. Because it will be fried for a while later.

10. 

    Step10:It's a little dry. Pour out the excess oil. Leave a proper base oil in the pot.

11. 

    Step11:Put pepper, garlic and ginger in the pot and stir fry. Stir fry the meat evenly with them. Then put Pixian Douban and Laoganma, sweet noodle sauce, 10g raw soy sauce, 6G sugar, and 1 bottle of cooking wine. It's good for the meat to absorb every kind of ingredients with a small fire throughout the whole process. It's not too dry to fry the meat.)

12. 

    Step12:Stir fry the green pepper until it peels. Stir fry the garlic in high heat for several times. Add 3 grams of chicken essence before leaving the pot.

13. 

    Step13:A pot of pork with all colors and flavors is ready.