1. Cut bell peppers, cut onions
2. Cut the bell pepper with the sharp corners facing up, cut a circle around the arc of the bell pepper, and then cut into thin strips.
3. Add salt, pepper, and a spoonful of sugar
4. Stir-fry the olive oil and add the red wine vinegar to the water
5. A few basil leaves
6. Cut two knives on the pigskin, in order to prevent the pigskin from curling up
7. Add salt and pepper to taste
8. Put the pork chop in the frying pan with smoke, add two cloves of garlic and three thyme
9. Add three small pieces of butter
10. The juice from the butter is poured on the pork chop continuously, and the flavor and color are added to ensure that the pork chop is not too dry
11. If it takes another half a minute, it will be five mature
12. Put the pork chop on another plate for a while, then put it on the dinner plate. The resting time is about the same as the cooking time
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