Entering ChinaFriends! Today, I want Amway, a magical dish that a kitchen novice can also turn into a Chinese master in seconds – stir-fried pork belly with green peppers! It combines the three advantages of “meaty explosion”, “simple operation” and “rice killer”, and the whole process only takes ten minutes, and there is no need to change the pot, which can be called the ceiling of lazy happy dishes! ✨
Ingredient preparation: The joy of gathering them all after a walk around the vegetable market
• The main coffee debuts:
• 200g pork belly (choose fat and thin, fat is the soul!) ）
• 2 green peppers (Screw peppers are recommended, they are spicy enough!) Can’t eat spicy peppers)
• Golden Supporting Role: 1 piece of ginger, 2 cloves of garlic
• Magic seasoning: 10ml light soy sauce, 5ml cooking wine, 2g salt, 3g starch, 1g sugar (secretly fresh)
Steps: Handicap Friendly Operation Guide
Step 1: Meat Metamorphosis – Thin slicing is the key to tenderness!
• Throw the pork belly in the refrigerator and freeze it for half an hour before cutting it to instantly unlock the “Thin as a Cicada’s Wings” achievement!
• Shred the ginger, chop the garlic into crumpy pieces, remove the seeds of the green pepper and break it into irregular pieces (irregular to hang the sauce!). ）
Lazy philosophy: can’t you do knife work? When you buy meat, let the boss cut it for you!
Step 2: Ritual of curing meat – inject soul into the meat slices
Throw the meat slices into a bowl, add 5ml light soy sauce + 5ml cooking wine + 2g salt + 3g starch, and stir wildly until each slice of meat is coated with “soy sauce armor”. Wait for 15 minutes and let the meat secretly absorb the salty buff~
Scientific explanation: Starch can make the meat tender to the point of slippery, and cooking wine is responsible for dispelling the sadness (fishy smell) of pigs!
Step 3: Oil-free fried meat Dafa – grease carnival
• Heat the pot and serve the marinated pork belly directly! That’s right, no oil!
• Fry slowly over low heat, watch the meat slices “Zilazila” twist your body, the fat oozes out like a small vault, and fry until the meat slices curl up into sexy small waves.
⚠️ Key alert: Don’t pour the fried lard! This is the natural highlight of the subsequent stir-fry!
Step 4: Green Pepper Highlight Moment – Crispy and Tender Defense
• Sauté ginger and garlic with lard in a pot until fragrant, and pour in green pepper cubes when fragrant!
• Stir-fry over medium heat for 30 seconds, and pour in the pork belly immediately when the surface of the green pepper is covered with “tiger skin lines”!
Taste secret: Stir-fry the green pepper until it is medium-cooked, and crisp and raw is its life!
Step 5: Sauce の Ultimate Fusion – Infused with the soul of dry rice
Add 5ml of light soy sauce + 1g of sugar, and turn over the heat for 10 seconds! Wrap every slice of meat and green pepper in a shiny sauce, and the pan will air up to the ceiling!
Dry rice man code: The soup is dried and then out of the pot, this is the dignity of bibimbap!
Flavor Evaluation: A violent aesthetic that enters the soul
The burnt pork belly has a slightly crispy edge, bite down the grease and put fireworks in the mouth; The green pepper is crispy and spicy, arrogantly stimulating the taste buds! The salty and fresh soy sauce and the subtle sweetness of the sugar dance tango on the tip of the tongue, and eating three bowls of rice in a row is the basic respect for this dish!
Brain Hole Small Theater
• Migrant worker speedrun version: marinate the meat one night in advance, and go home five minutes to cook!
• Carb Maniac Version: Cover directly on the noodles and become luxurious noodles in seconds!
• Vegan-friendly version: Replace the pork belly with king oyster mushrooms and pretend to be eating meat~
✨ Today’s kitchen quote ✨
“Stir-fried meat with green peppers and rice, don’t change it for a fairy!” Grab the spatula and exchange 10 minutes for a happy dinner tonight!
