Nongjia Yiwangxiang (Farmhouse One-Bowl Fragrant)

Ingredients

• 250g pork (pork belly recommended)
• 3 green bell peppers
• 2 slices garlic
• 10g broad bean paste
• 15ml soy sauce
• 1 Sichuan pepper
• 5g white sugar
• 2 slices ginger
• Egg (for scrambling)

Steps

1. Prep phase: Cut the pork into slices, preferably separating the fat from the lean meat. Meanwhile, cut the green bell peppers and Sichuan pepper into sections, use the back of a knife to crush the garlic slices into a paste, and cut the ginger into shreds. Crack an egg into a small bowl and whisk with a fork until beaten.
2. Once the ingredients are prepped, you can start cooking. First, pour oil into the wok and turn the heat to low. Once the oil is hot, pour the egg mixture in and stir-fry until the eggs are scrambled and lightly set, transfer them back to a small bowl and set aside.
3. Add a little more oil to the wok, turn the heat to low until the pan is hot, then pour in the pre-cut pork fat to render the lard.
4. When the fat has turned golden, increase the heat to medium and add the lean meat to the wok to stir-fry.
5. Once the lean meat has fully turned the color, add the pre-prepared ginger shreds, garlic paste, and broad bean paste to stir-fry evenly and color the meat.
6. Add the green and red peppers, along with the eggs (previously cooked), then add soy sauce and white sugar. Continue stir-frying until the green peppers are just lightly cooked—this keeps them crisp.
7. Serve immediately!