Cooking Steps

1. 

   Step1:Bring the skin and streaky pork to the pot in cold water. Sprinkle a spoonful of cooking wine after the water boils. Add some ginger slices and cook. Cook until it's cooked (stick it in with chopsticks and no bloody water comes out). Take out and cool it.

2. 

   Step2:Remove the skin and slice it.

3. 

   Step3:Wash and cut the green and red peppers into small pieces. Cut the ginger into slices and garlic into slices. Chop the Douchi.

4. 

   Step4:It's hot to cook meat in the pan. Put a little oil in the pan. Put in the meat slices and stir fry until the oil is curled up and burnt yellow. The streaky pork bought this time was fatter. There was more oil in it. So I poured out half of it for his use.

5. 

   Step5:Stir fry ginger and garlic slices under the remaining oil in the pot. Then add a spoonful of Douban sauce and chopped Douchi.

6. 

   Step6:Stir fry well together over high heat. Add a little water to avoid paste pot. Add a little old soy sauce to mix colors.

7. 

   Step7:Add in green and red peppers and stir fry until it's broken.

8. 

   Step8:Add a little salt (you don't need to add if you like light taste, because bean paste is salty). Stir fry some raw soy sauce and a little sugar evenly.

9. 

   Step9:Loading.

10. 

    Step10:The meat slices are burnt, fragrant and chewy. The green peppers are covered with the sauce, and the rice is served.

11. 

    Step11:Finished drawings.

12. 

    Step12:Finished drawings.