1. Pork belly in cold water pot, put the cooking material in the pot, put a dozen peppercorns, 2 aniseed, 3 bay leaves, 1 section of cinnamon, 5 ginger slices, 1 pinch of fennel seeds, 1 Spoon salt
2. After the meat is boiled, simmer for 20 minutes
3. Take out the cooked pork belly and let it cool and cut into thin slices, the thinner the better
4. Onion and green pepper cut into pieces
5. Green garlic cut into sections
6. Put a dozen peppercorns and 2 aniseed peppers in the pot to bring out the aroma, then remove and throw away
7. Save the bottom oil, pour the pork belly and stir fry until the fat in the meat is secreted, and the meat slices are slightly rolled up. There will be a small amount of fat splashing when frying the meat, it can be relieved by turning on a small fire
8. Add 2 tablespoons of Pixian Douban and stir fry for about 1 to 2 minutes. Add 1 tablespoon of sugar. The amount of sugar should not be sweet enough to achieve the effect of freshness.
9. Pour in green peppers and onions, stir fry until soft, add 1 tablespoon of light soy sauce
10. Put the green garlic before out of the pan
11. There is no need to add salt to this dish, because the salt has been added when the meat is cooked, and the saltiness in the Pixian Douban added when the meat is fried is enough
