1. Pork belly slices, braised dishes, the meat can be sliced thicker.
2. Cut the gluten into cubes about 2 cm, wash and cut the green and red peppers.
3. Wash and slice ginger and garlic.
4. When the pot is hot, pour a small amount of oil first, stir the green and red peppers first, then cut them off and set aside.
5. The pork belly can be boiled with a little water before frying, or it can be frying directly, at will. Just boil it in water first, it is not so easy to splash oil. When frying the meat, turn it over with a spatula from time to time, otherwise the meat will burst and splash oil.
6. Fry the meat on both sides until slightly charred, add ginger and garlic until fragrant.
7. Pour in the gluten and stir fry a few times.
8. Add 1 teaspoon of salt, 1 tablespoon of light soy sauce, if you like darker color, add half a tablespoon of dark soy sauce, add half a bowl of hot water, mix well, cover the pot and simmer for 5 minutes. Be careful not to boil off the water in the middle.
9. Open the lid, add green and red peppers, stir-fry over medium heat, and mix well.
10. Drain a little soup, don't completely dry it, save a little soup to taste, and finally turn off the heat and serve.
Tips:1. For braised dishes, the meat can be sliced thicker and the taste will be more mellow.
2. Because the gluten is loose and porous, it is easy to taste, pay attention to the seasoning not to be too salty, otherwise the gluten is easy to be too salty.
3. Stir the green and red peppers with a small amount of oil first, then cook them without cooking for too long when mixing, to keep the color more oily and beautiful.
