Seasonings
150 g (about 1/3 lb) peanuts, 80 g (about 1/3 cup) ground pork belly, dried red chili peppers, scallions, and cilantro to taste.
Seasonings
Chicken bouillon powder, sugar, farm-style soybean paste, Maggi seasoning, cooking wine, vegetable oil, clear broth, and sesame oil, each to taste.
Preparation
1. Remove the stems from dried red chili peppers and cut into sections; wash the scallions and cut into small dices.
2. Wash and trim the cilantro, then cut into 2 cm (about 3/4 inch) pieces.
3. Soak the raw peanuts in cold water until soft, then peel off the skins, rinse, and drain well.
4. Place the pan over heat, add the peanuts, and dry-fry over medium-low heat until they release their moisture, then remove and let cool.
Steps
1. Place a wok over heat, add vegetable oil and heat until it reaches 60% hot (about 350°F/175°C), then add diced scallions and dried red chili pepper segments and stir-fry until fragrant.
2. Add the ground pork belly and stir-fry until it changes color, then splash in the cooking wine. Pour in the clear broth, add the farm-style soybean paste, sugar, chicken bouillon, and Maggi Seasoning.
3. Continue stir-frying until thickened, then drizzle in sesame oil and stir well to form a meat sauce.
4. Add the meat sauce to the bowl with the peanuts, mix well, transfer to a serving plate, and sprinkle with cilantro pieces.