Sichuanese pig

Ingredients

For 2 servings

• •200 g 200 g of pork pallet
• •1 c. à soupe 1 tablespoons of Shaoxing wine
• •1 pincée 1 pinch of sugar
• •1 c. à soupe 1 tablespoons of soy sauce
• •1 c. à soupe 1 tablespoons of vegetable oil
• •white pepper
• •3 c. à soupe 3 tablespoons of cornstarch mixed in a little water
• •15 15 chili dry
• •1 c. à soupe 1 tablespoons of sichuan pepper
• •4 4 vegetable oil
• •2 c. à soupe 2 tablespoons of doubanjiang
• •800 ml 800 ml boiling water
• •2 2 new onions
• •3 gousse 3 cloves of garlic
• •1 1 ginger shoots
• •1 c. à soupe 1 tablespoons of soy sauce
• •1 pincée 1 pinch of sugar

Method

1. 1.Cut pork into thin slats.
2. 2.In a bowl, add pork, white pepper, soy sauce and Shaoxing wine. Mix everything and let marinate 15 min.
3. 3.Add the diluted cornstarch to a little water and mix.
4. 4.Sichuan's peppers and peppers are dried.
5. 5.Let the peppers cool and cut coarsely.
6. 6.In a wok, pour 2 cups of oil and fry the doubanjiang.
7. 7.Add ginger, garlic and fry 1 min.
8. 8.Add the Sichuan pepper and pepper before adding the pork. Bring it back.
9. 9.Pour boiling water.
10. 10.Add sugar and soy sauce.
11. 11.Cook over low heat 5 min.
12. 12.Serve with coriander and a bowl of rice on the side.