1. Cut the chili into pieces and set aside on a turntable
2. Thinly sliced pork belly and set aside
3. Chopped garlic and set aside
4. Stir the pork belly until browned on both sides, pour out the remaining oil
5. Stir the meat into the light soy sauce, dark soy sauce, salt, chicken essence, monosodium glutamate, thirteen spices, white sugar, stir fry for one minute and set aside for later use
6. When the oil is hot, put the garlic and Laoganma into the pan, add the chili and stir fry one minute later, wait for the chili to soften, add salt, chicken essence, oil consumption, continue to stir fry
7. Pour the fried pork belly into the wok and continue to stir fry, and it will be out of the wok in one minute
Tips:When cooking, you should put a small amount of white sugar, which can improve the freshness. If it is too much, it will not taste good.
