1. Add enough water to the pot and put the pork belly into the pot. Add seasoning pepper, star anise, cinnamon, ginger, cooking wine, bring to a boil on high heat, and simmer on low heat
2. Cook for eight mature, remove and let cool, cut into thin slices
3. With the ingredients, sliced green and red pepper and sliced carrot, green onion and ginger
4. Take out 35k Pixian watercress and mince some
5. Place the pot on the fire, put in the selected fat slices, stir fry to make oil, the slices are slightly rolled up
6. Then pour Pixian watercress and stir fry, add the chili, green onion and black fungus to stir fry. A little soy sauce
7. A plate of fragrant twice-cooked pork is ready to be fried
Tips:The pork belly is cooked for eight mature, let cool and cut into thin slices. Pixian watercress must be cut out. Take some out and chop on the cutting board. Put the fatty pork slices separately, do not pour oil in the hot pan, add the fatty pork slices and stir-fry the meat slices to slightly roll up to get the oil out. You can put the Pixian watercress, add the side dishes and stir fry together.
