1. Cut the green pepper with a knife.
2. Chop garlic and set aside.
3. The jasmine buds are torn apart, cleaned and drained.
4. Cut the pork belly into thin slices.
5. 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.
6. Cook the rice wine, add salt, soy sauce, and oyster sauce and stir evenly out of the pot for later use.
7. Wash the pot and reheat the oil, put the green peppers in the oil pot, add a small amount of salt and fry.
8. Add jasmine buds.
9. Stir-fry the jasmine.
10. Add the sauteed pork belly and pepper, stir-fry well.
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