1. Cut the small green pepper into circles with a knife, and slice the garlic for later use
2. Thinly sliced pork belly and set aside
3. Heat oil in the pan (half of the usual cooking is enough) to 80% hot, pour in the sliced pork belly, stir-fry the excess fat, and pour out the excess fat.
4. Cook the cooking wine, add salt, soy sauce, and oyster sauce and stir evenly out of the pot for later use
5. Wash the pan and reheat the oil, put the green peppers and garlic slices into the pan, add a small amount of salt and fry until cooked
6. Pour in the fried meat slices, stir-fry evenly, and put it on the pan.
Tips:1. I like the old-fried pork belly, which is a bit chewy and fragrant.
2. After buying fresh pork belly, it is best to burn the skin on the other side. You can also remove the skin, but it is a pity.
3. The green peppers are less spicy when they are cooked.
