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Ingredients: 150 grams of pork belly or plum blossoms

Seasoning: 2g Chubang chicken powder, 0.5g salt, 10g Chubang pure rice vinegar, 20g Chubang tomato sauce, 15g Chubang barbecued pork sauce, 20g sugar, 20g pistachio powder, 2g chili powder, Sichuan peppercorns 1 gram of noodles, appropriate amount of Chubang Fragrance Pure Corn Oil

Practice:

1. Peel the pork belly and cut it into pieces, add CHUBANG chicken powder and salt, mix well, marinate to taste and steam for 15 minutes;

2. Heat up Chubang pure corn oil in a pot, add Chubang tomato sauce, Chubang barbecued pork sauce, a little salt, and sugar and bring to a boil. Add Chubang pure rice vinegar to make a sauce;

3. Coat the marinated and steamed pork belly with cornstarch, add 70% hot Chubang fragrance pure corn oil, and fry over slow heat until golden brown, crispy on the outside and tender on the inside;

4. Put a little Chubang pure corn oil in the pot, add the boiled sweet and sour sauce and stir-fry evenly, add the fried crispy pork and stir-fry evenly, add chili powder and Sichuan peppercorn noodles;

5. Coat the crispy meat with pistachio powder and serve on a plate.