1. First wash the green peppers, then remove the chili seeds, and cut them into hob pieces for later use.
2. After the pork belly is cleaned, boil it in a pot under cold water, boil it on high heat for ten minutes, boil the froth, then remove the pot and rinse it with cold water.
3. After the pork belly is cooked, cut it into 0.5 cm thin slices. The thinner the pork is sliced, the more delicious it will be.
4. Heat the pan and add a little cooking oil to the pan. Then add the pork slices and stir-fry on low heat. Stir-fry the pork belly until slightly browned. (It should be noted here that you must not put too much oil, and then put the cut pork belly into the pot and stir fry.)
5. When the pork belly is sautéed until slightly brown, then add the green pepper pieces that were previously cut and sauté them together. (The first step is to fry the pork belly a little bit of excess fat, then add the green peppers and stir fry together, so that it is delicious, so the most correct way is to fry the pork first. Maybe many people do this step If everything is wrong, the peppers are already cooked thoroughly, and the fat in the pork belly has not been fried!)
6. Stir-fry the green peppers until they are broken, then add 1 tablespoon of bean paste and 1 tablespoon of phoenix balls with soy sauce to taste, and stir-fry over high heat.
7. Then add half a teaspoon of salt, stir-fry evenly, and finally add garlic sprouts when they are out of the pan, and stir-fry for a while to get out of the pan.
8. Finished product
