Main Ingredients:
Pork Belly: 200g; Hunan Chili: 50g.
Additional Ingredients:
Green Onion: 3cm; Ginger: 1 clove; Garlic: 2 cloves; Small Green Chili: 2; Pixian Doubanjiang (Chili Bean Paste): 5g; Chicken Bouillon: 1g.
Seasonings:
Fermented Black Beans: 5g; Cooking Oil: 10g; Cooking Wine: 10g; Dark Soy Sauce: 4g; Salt: 1g; Sugar: 3g; Oyster Sauce: 5g; Light Soy Sauce: 5g.
Taste: Medium Spicy; Cooking Method: Stir-Fry; Time: 30 minutes; Difficulty: Moderate.
Xiangxi Stir-Fried Pork Cooking Steps
Slice the green onion, ginger, and garlic. Cut the Hunan chili and small green chili into diamond shapes. Cut the pork belly into 2cm wide slices.
Heat oil in a wok, stir-fry the pork belly for 3 minutes, add cooking wine and dark soy sauce for color, then set aside.
Heat oil in the wok, stir-fry the Pixian Doubanjiang (Chili Bean Paste) over low heat until the oil turns red.
Over medium heat, add fermented black beans, green onion, ginger, garlic, and chili, stir-fry until fragrant. Then add the seasoning sauce, stir-fry, and finally add the pork belly. Stir well and serve.
