1. Cut the pork belly into cubes, marinate with cornstarch and salt light soy sauce. Red pepper for preparation, green pepper into sections, and garlic into cubes for later use.
2. Wash Chinese cabbage, cut off and drain the water for later use.
3. Heat the oil in a pan until it is ripe, pour in corn oil and stir-fry garlic on high heat, then pour in pork belly, and stir-fry the Chinese cabbage.
4. Add an appropriate amount of table salt to the fire, collect the juice and bring it out of the pot.
5. Finished product. Lunch today.
6. Let's have lunch.
7. For lunch, another bowl is not enough.
8. The operation is simple, let's do it together!
