Material: Pork belly1, Garlic sprout
Ingredients: Szechwan chilli broad-bean paste2, MSG3, Sugar, Soy sauce/Salt, Ginger, Garlic, Spring onion, Plant oil, Fermented black bean.
- Put the pork bellyinto boiling water with ginger slices and Szechwan pepper for 5-10 minutes until it’s medium-well cooked. If you like spicy, you can add some dried chili pepper into the water.
- Cut the pork into thin slices, mince the ginger finely into small pieces and cut the garlic sprout diagonally into 5-centimeter sections.
- Heat the wok, add one wok spoon of oil, and then add the pork slices in, stir the slices until they become a little bit curly and change into a slightly brown color. Then add 1 teaspoon of fermented black bean and 1 tablespoon of chilli broad-bean paste. Mix them together.
- Firstly, add white part of garlic sprout in, fry a moment then add the green leaves in.
- Add 1 teaspoon of MSG ,1 teaspoon of chicken powder, 1/2 teaspoon of sugar in. Mix them totally.
- Dish up, then serve the food.
Tips:
1. Pork belly: 五花肉(Wu Hua Rou, five-layered pork). For this dish, you are suppose to use pork belly because the flavor can get in easily and it has both lean and fat meat.
2. Szechwan chilli broad-bean paste: It’s a kind of special chilli sauce, it’s also called chilli bean sauce, in Chinese, we call it 豆瓣(Dou Ban). Don't add salt in the dish, cause the sauce has already contained salt .You can get the sauce in Chinatown in your country or buy it on Amazon.
3. MSG: it is a kind of seasoning that Chinese people like to use to bring out the freshness of the food. You’d better add it when the dish is about to get ready cause it may bad for your health if you cook it in a over high temperature.
Bon Appetit! (∩_∩)