1. The ingredients are ready. Peel and slice ginger, wash and shred green and red peppers, wash and cut garlic sprouts (garlic leaves);
2. Put the pork belly into the pot with cold water, add cooking wine, pepper and ginger slices to the pot in turn. After boiling, turn to medium heat, cook for about 8 minutes until the pork belly is about 70 to 80 minutes cooked, pick up and let cool;
3. Cut the pork belly into thin slices;
4. Put a small amount of oil in the pot and stir-fry the pork belly directly;
5. Stir-fry the pork belly to get the oil, add the bean paste;
6. Add appropriate amount of sugar and stir fry evenly;
7. Then add green and red peppers and stir fry;
8. Finally, plant the garlic seedlings (garlic leaves);
9. Stir-fry until the garlic sprouts (garlic leaves) have just been broken before serving.
Tips:1. Thin slices of pork belly have a better taste and are not greasy.
2. The garlic sprouts must be planted last, and the taste is best when they are freshly broken.
