A Bowl of Fragrance from the Farmhouse

This is a savory, appetizing Hunan-style home stir-fry. The rich, moist texture of the pork belly, the tenderness of the eggs, and the fresh aroma of the green peppers blend together to create a rich, layered mouthfeel. The pork and eggs provide high-quality protein, while the green peppers add a boost of vitamin C, resulting in a well-balanced nutritional profile. This dish is of moderate difficulty; pay attention to the heat control during stir-frying and the order of seasoning. Even beginners can master it with a little practice. Expect to spend about 7 minutes on prep and 10 minutes cooking, for a total time of approximately 17 minutes until it's ready to serve.

Estimated Calories：1638 kcal

Ingredients and Tools

• Pork (pork belly recommended)
• Green bell peppers
• Sliced garlic
• Doubanjiang (broad bean paste)
• Soy sauce
• Small chili peppers
• White sugar
• Sliced ginger

Calculation

Before cooking, you need to determine how many servings to make. One serving here is enough for 1–2 people.

• Pork 250g
• Green peppers 3
• Garlic slices 2
• Doubanjiang (fermented broad bean and chili paste) 10g
• Small chili pepper 1
• White sugar 5g
• Soy sauce 15ml
• Ginger slices 2

Steps

1. Prep stage: Slice the pork, ideally separating the fatty and lean portions. At the same time, cut the green peppers and small chili peppers into segments, mince the garlic by pressing it with the back of a knife, and shred the ginger. Crack the eggs into a small bowl and beat them with chopsticks.
2. Once the ingredients are prepped, you can start cooking. First, pour oil into the wok. Turn the heat to low. Once the oil is hot, pour in the egg mixture, scramble the eggs until they are just set, then remove them from the wok and set aside in the small bowl.
3. Add a little more oil to the wok. Keep the heat on low. Once the wok is hot, add the previously sliced fatty pork to render the lard.
4. When the fatty pork turns golden brown, increase the heat to medium and add the lean pork, stir-frying them together.
5. Once all the lean pork has changed color, add the prepared ginger shreds, minced garlic, and doubanjiang (broad bean paste), stirring evenly to coat the pork with color.
6. Add the green and red peppers and the scrambled eggs. Then add soy sauce and white sugar. Continue stir-frying until the green peppers are just barely cooked, preserving their crisp texture.
7. Remove from heat and serve!

Additional Notes

• If you used too much oil when cooking scrambled eggs for the first time, you may choose not to add any oil when stir-frying the pork, depending on the situation.
• Reference Xiaochufang

If you follow the production process in this guide and find any issues or areas for improvement, please submit an Issue or Pull request.