Ingredients
Fresh pork belly or fatty meat from the hind leg, as needed.
Seasonings
Fresh red chili peppers, peanut oil, garlic chives, Sichuan Pixian broad bean paste, fermented black beans, soy sauce, Shaoxing wine, sugar, ginger, and salt, all to taste.
Instructions
1. Remove the skin from the pork and slice into pieces 3 cm long, 2.5 cm wide, and 2.2 mm thick; peel the ginger and slice thinly; cut the garlic sprouts diagonally into 1 cm sections; cut the fresh red chili peppers into 1 cm squares.
2. Place a wok over high heat and heat until hot, then add peanut oil. When the oil begins to smoke heavily, add the meat slices and fry for 1 minute until they curl and turn slightly golden. Add salt and ginger slices, stir-frying a few times, then add in order: fermented black beans, Pixian broad bean paste, fresh red chili peppers, soy sauce, Shaoxing wine, sugar, and garlic sprouts, stirring everything together. This dish is spicy and aromatic, with a deep red color.