Main Ingredients:
Sweet Potato Skin: 1 piece; Pork Belly: 1 piece (about 300g).
Additional Ingredients:
Cooking Wine: 2 tbsp; Sichuan Peppercorns: a few; Soy Sauce: 1/2 tbsp; Light Soy Sauce: 1 tbsp; Star Anise: 1 piece; Sugar: 1 tbsp; Green Pepper: 1/2; Ginger Slices: 3-4 pieces; Garlic Sprouts: 3 stalks; Pixian Doubanjiang (Chili Bean Paste): 1 tbsp.
Taste: Mildly Spicy; Cooking Method: Stir-Fry; Time: 30 minutes; Difficulty: Easy.
Steps to Cook Stir-Fried Sweet Potato Skin with Pork Belly
Boil the pork belly in cold water with ginger slices, star anise, and Sichuan peppercorns until just cooked, then remove.
Slice the pork belly thinly and set aside.
This is sweet potato skin, made from sweet potato starch.
Cut the sweet potato skin into strips, dice the green pepper, and flatten and cut the garlic sprouts diagonally.
Blanch the sweet potato skin in boiling water until soft, then drain and set aside.
Heat the wok with oil, stir-fry the pork belly slices until they change color and release oil.
Add cooking wine and Pixian Doubanjiang, stir-fry until colored.
Add the sweet potato skin, stir-fry, then add soy sauce, light soy sauce, and sugar, stir-fry evenly.
Add the green pepper pieces, stir-fry evenly.
Finally, add the garlic sprout pieces, stir-fry evenly.
Finished Dish
