1. Tear strips of oyster mushrooms and clean them.
2. Boil in boiling water.
3. The blanched oyster mushrooms are placed in cold water for later use.
4. Peel the carrots and slice them, remove the seeds and cut the peppers into strips.
5. Wash and slice pork belly, prepare with green onion and ginger.
6. Squeeze the mushrooms dry, pour a little oil into the pan, and add the mushrooms.
7. Stir-fry until the surface of the mushrooms is slightly charred, set aside.
8. Fill the pot with oil again and heat, add the pork belly.
9. Stir-fry the fat, set aside the meat, go to Pixian bean paste and green onion ginger.
10. Stir-fry on low heat until fragrant, fry out the red oil.
11. Mix it with the meat slices and stir fry.
12. Stir fried mushrooms, carrots, and hot peppers and stir-fry a few times.
13. Add oyster sauce and light soy sauce.
14. Add the right amount of salt and a little sugar.
15. Stir evenly out of the pot.
Tips:Pixian bean paste, light soy sauce, and oyster sauce all have a salty taste. According to personal taste, add salt as appropriate. You can add less or no salt.
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