The value of this dish is beyond words! π I've never had such delicious stir-fried green peppers and cured pork. This is a kind of romance only people from Hunan understand. π Please, everyone, try this dish! There was an uncle from Jiangxi on Douyin who commented that my cured pork wasn't to his taste. He said that cured pork is already quite fatty, yet I added salty dried tofu, fermented black beans, and soy sauce, and then salt and oil. He felt that cured pork made this way wasn't what he wanted. I replied to him relatively politely, explaining why I did it this way, and finally suggested that he eat less of this kind of dish or not at all, because cured meat is indeed not suitable for older people. Actually, this isn't the first time I've encountered such harsh comments. I've also seen people say that they've lived most of their lives and this is the first time they've seen a dish made this way, finding it unbelievable, and even offering their narrow-minded opinions based on their own life experiences. I simply replied to him, "Then you've wasted most of your life." There are eight major cuisines in China, thousands of dishes, and countless ways to cook them. What do your little bit of life experience and knowledge amount to? There are plenty of dishes you haven't eaten and have seen, yet you're still blinded by this little bit. It's laughable!
Materials
Super delicious with rice π’ Stir-fried green peppers with cured pork | Home-style dish recipe steps
πFinished product display!
Prepare the necessary ingredients: a small piece of cured pork belly, thinly sliced; 5 green bell peppers, cut into chunks; and a suitable amount of minced garlic and chili peppers. The cured pork belly I used this time was a cured product purchased from a fresh food supermarket. The meat was very firm. If you live in the countryside, you can cure it yourself; otherwise, just buy it from the supermarket.
Blanch the cured pork in boiling water first to remove some of the saltiness and smoky flavor.
Heat a little vegetable oil in a wok again, then add the cured pork and render some of the fat over medium heat. π€ This step is crucial! You must render some of the fat first, otherwise it will be too greasy to eat directly. Also, the rendered fat can be used to stir-fry the green peppers later.
Add minced garlic and chopped chili peppers and stir-fry until fragrant.
Add the green peppers and stir-fry over high heat until just cooked through (about 1.5 minutes). Finally, add 2 grams of chicken bouillon and stir-fry for another 5, 6, 7, or 8 seconds before removing from heat. If you have soy sauce, add a little for color and aroma; it will taste even better! π€ Drizzle a little water along the edge of the pan to speed up the cooking of the green peppers. Alternatively, add a little water, cover the pan, and simmer for 1 minute before stir-frying for even better flavor.
A delicious and incredibly appetizing stir-fried green peppers with cured pork is ready! One small plate like this is enough for one person to eat two bowls of white rice π, and still not enough π!
