Ingredients needed

　　Pork belly100g

OldPickled cucumber400g

Sufficient oil

Appropriate salt

SichuanDoubanjiang sauceSufficientBeef

Potatoes, 2 pieces

　　Carrots, 1 rootSufficient oil

　　Appropriate saltSufficient onion

Garlic cloves

Two blocks of curry powder

Steps for preparing ingredientsPreparationPeel the old cucumber.

Slice thinly, add salt to extract water, then rinse clean.

Prepare

　　Beef200g

　　Potatoes2 pieces

Radish1 rootSufficient oil

Appropriate salt

Sufficient onion

Garlic cloves

Two blocks of curry powder

Curry beef

　　Potato steps1. Clean the ingredients and prepare them.

2. Slice the potatoes and carrots, set aside.

3. Cut the beef into chunks.4. Wash the meat segments and garlic cloves.5. Heat oil in a pot, add beef and onion segments to fry.

6. Add an appropriate amount of water, then add two blocks of curry powder.

7. Bring to a boil over high heat, simmer on low heat until the beef is tender.

8. Add potato chunks, carrots, and garlic cloves, continue to cook.

9. Cook until potatoes are soft and tender.10. Thicken the sauce with high heat, add salt for seasoning, then finish cooking.Tips

The beef should be cooked first before adding the potatoes.

Prepare

Place pork belly in cold water to cook until done.

Let it cool down after boiling, then cut into slices.In a pot, add sufficient oil and fry the pork belly pieces to release some fat, making them slightly curled. Add one spoon of Sichuan Doubanjiang sauce.

Fry until fragrant and red oil is released.

Add sliced cucumbers that have been rinsed clean.

Cook until well-seasoned.

Turn off the heat, add chopped green onions, then serve.

Tip

The Doubanjiang sauce has salt, so adjust according to your taste.

Rinse the cucumbers thoroughly after salting to remove excess salt.

Tip

1 The preserved bean sauce from Pixian is salty, and the saltiness varies by brand. Please adjust to your taste.

2 After cucumbers have released water due to salting, rinse them thoroughly to remove excess salt.