1. Cut the peeled pork belly into large slices, slice the spicy millet into small sections, slice garlic, and cut the peppercorns into sections diagonally.
2. The meat slices are hot in the oil pan. Stir fry the lard.
3. When the meat slices change color, you can put the ingredients and stir fry together
4. All the oil is forced out, and the chili becomes color and transparent.
5. Continue to stir-fry until the fat part is slightly charred and the pepper is soft and collapsed
6. Add light soy sauce and continue to fry for half a minute to one minute.
7. Control the excess oil and soup, and just take it out of the pot.
8. Don’t pour out the remaining oil and sauce, save it for the noodles, it’s delicious
Tips:Pay attention to the heat, and play the rest by yourself.
