This recipe is characterized by its tender meat and rich fragrant smell.
- 400g pork belly
- 1 green pepper
- 1 garlic
- 4 pcs dried bean curd
- 1 pimiento
- 2 tbsp spicy broad bean curd paste
- 2 tbsp sweet bean sauce
- 1 tbsp granulated sugar
- 1 tbsp cooking wine
- 1/2 tbsp soft soy sauce
- 1 tbsp spice oil
- Cook the pork belly until 40% done, drain and cool off. Slice into cubes.
- Pit the green pepper and slice the dried bean curd. Clean and cube the garlic. Pit and slice the pimiento.
- Preheat the pan with a scoop of salad oil. Fry the dried bean curd and pork belly briefly and drain up. Fry again with pimiento, green pepper and seasoning except spice oil. Add garlic and fry until well done. Sprinkle a dash of spice oil.