1. First, stir-fry the whole pork belly in water.
2. Remove the fried pork belly, let cool and cut into slices.
3. Put the peppercorns in the pot, fry them and remove them.
4. Put the sliced pork belly into the pot to squash some oil (I don’t like too much oil in the dish),
5. Add garlic seeds and ginger slices in turn.
6. Add the bean paste and stir fry.
7. After the meat is fried red, add green and red peppers. Put in in turn, salt, white sugar, monosodium glutamate. After stir-frying, it can be out of the pot.
Tips:This is a very authentic representative of Sichuan cuisine. I put a little white sugar in the process of cooking, which will enhance the flavor of the dishes as a whole.
