1. Braised belly silk. Because I bought the belly silk, I didn't make it myself, so I blanched it again for the sake of peace of mind.
2. Cut the ingredients. Cut dried chili into circles, shred ginger, and cut green garlic into sections.
3. Put oil in the pot and stir-fry with Pixian Douban. Here is a little secret for everyone. Fried Pixian Douban. If you don't put soy sauce, you can add a little sugar to taste better.
4. Add ginger, red pepper and stir fry, then add green garlic and stir fry. Stir fry for a minute or two.
5. Add the belly silk. Stir fry for two minutes.
6. Add steamed fish soy sauce. It tastes very fresh. Don't put salt anymore, both bean paste and soy sauce contain salt.
7. Out of the pot. Eat it while it's hot.
