1. Hot pan with cold oil
2. After the oil is slightly hot, add star anise and ginger to explode the fragrance
3. Pour the blanched hairy belly and stir fry. I bought them at the supermarket and processed them.
4. Add a little water to prevent the hairy belly from losing too much moisture and not being crispy.
5. To prevent frying the hairy belly from getting too old, take the wok away from the stove and add the amount of Laoganma red oil chili that you like.
6. Add soy sauce, chicken essence, and a little sugar.
7. Add oyster sauce and salt.
8. Stove to the oven to create a delicious aroma.
9. On the dish.
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