外酥里嫩、酱香浓郁的川味家常菜。先煮后炒，激出独特的锅气和酱香，是下饭的经典之选。
Crispy outside, tender inside — this Sichuan classic is boiled first then stir-fried to release its signature wok aroma and rich sauce. Perfect with rice.
配料表 / Ingredients
三线肉（或五花肉） 300g / Pork belly (streaky pork) 300g
姜片 3–4片 / Ginger slices 3–4 pcs
大葱切段 2根 / Scallion sections 2 stalks
料酒 1 汤匙 / Cooking wine 1 tbsp
甜面酱 2 汤匙 / Sweet bean paste 2 tbsp
郫县豆瓣酱 1 汤匙 / Pixian chili bean paste 1 tbsp
生抽 1 汤匙 / Light soy sauce 1 tbsp
白糖 ½ 茶匙 / Sugar ½ tsp
食用油 适量 / Cooking oil as needed
青蒜或葱花 少许（收尾用，可选） / Garlic shoots or scallion (for garnish), optional
水 适量（煮肉用） / Water for simmering the pork
（配料可按口味微调，青蒜入锅后风味更佳）
步骤 / Instructions
- 🔪准备 / Prep：三线肉整块洗净，切成约1–1.5cm厚的块备用。
Rinse the pork belly and cut into chunks about 1–1.5cm thick. - 🍲煮肉 / Simmer the pork：锅中放入肉块、姜片、葱段和料酒，加入没过肉的清水，水开后转中小火煮约20–25分钟，至肉熟但未全烂（筷子能轻插入即可）。捞出沥干并放凉。
In a pot, add pork chunks, ginger slices, scallion sections and cooking wine. Cover with water and simmer 20–25min until cooked through but still firm. Drain and cool. - 🔪切片 / Slice：将煮好的肉切成薄片（约2–3mm），薄片更易回锅入味且口感好。
Slice the cooled pork into thin slices (~2–3mm) for best texture and flavor absorption. - 🔥起锅烧油 / Heat the wok：热锅下油（油量稍多些），放入肉片，中火煸至表面微微出油并边缘有微焦色，逼出肥油。
Heat the wok with oil (a bit generous). Add pork slices and fry over medium heat until they render fat and edges get slightly crisp. - 🧂入酱煸炒 / Add sauces：将多余油稍倒出（留少许），放入甜面酱、郫县豆瓣酱和葱段，快速翻炒使酱料均匀裹住肉片并煸出香味。
Pour off excess oil leaving a bit. Add sweet bean paste, Pixian chili bean paste and scallion sections. Stir quickly to coat the pork and release aroma. - 🌶️调味 / Season：加入生抽、白糖快速翻炒均匀，根据口味可加少量清水调匀并收汁，让酱料裹匀在肉片上。
Add light soy sauce and sugar; stir-fry and add a splash of water if needed to loosen and then reduce so the sauce clings to the pork. - 🌿收尾 / Finish：大火快速翻匀、收干酱汁，最后加入切段的青蒜或撒上葱花，拌匀后起锅装盘。
Toss on high heat to finish and concentrate the sauce. Add garlic shoots or scallions at the end, mix and plate. - 🍚上桌 / Serve：趁热配白米饭最佳。
Serve hot with steamed rice.
小贴士 / Tips
- 🐖 选肉要点：优选三线肉/五花肉，肥瘦相间，片薄更香。
Choose streaky pork/pork belly with alternating fat and lean; thin slices give best mouthfeel. - ⏱️ 煮肉火候：煮至“刚熟”即可，煮太烂切片容易散开，影响口感。
Simmer until just cooked — overcooking makes slices fall apart. - 🔥 回锅火力：回锅炒制以中大火为主，快速出锅气与香味。若火力不足，肉易出水影响口感。
Use medium-high to high heat when stir-frying to get wok aroma; low heat causes water release. - 🧂 酱料平衡：甜面酱偏甜、豆瓣酱偏咸辣，可按口味微调比例；先少后调更稳妥。
Balance sweet bean paste and chili bean paste to taste; add gradually. - 🌱 提香小技巧：青蒜/葱段最后加入，保留清香；可加少许生抽提鲜。
Add garlic shoots or scallions at the end for freshness; a dash of light soy sauce brightens flavor.
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