1. The big one is a spoon and the small one is a tea spoon.
2. Wash the pork belly you bought, put it in a pot of water, add 1 tablespoon of Chinese pepper, 2 slices of ginger, 1 piece of green onion, 1 tablespoon of cooking wine, and bring to a boil.
3. After boiling, continue to simmer for three minutes to boil the bleeding foam.
4. Remove the cooked meat, rinse off the surface impurities and foam with clean water, and dry the water for later use.
5. Add 5 tablespoons of edible oil to the frying pan and heat it to 50% heat (slightly smoking).
6. Use kitchen paper to absorb moisture on the surface of the pork belly, put it in a frying pan, and fry on medium heat. Be sure to soak up the water before frying, otherwise it will splash the oil and hurt people.
7. Fry for one minute on each side, turn it over, fry on both sides until golden brown, then turn off the heat and take it out of the pan.
8. Slice the fried pork belly and set aside.
9. Pick and wash the green garlic, cut into small pieces for later use.
10. Wash the green peppers, remove the seeds and tendons, and cut into strips for later use. Of course, the side dishes can also be richer, such as adding some fungus, carrot slices, cabbage leaves, etc.
11. Leave a little base oil in the frying pan, heat up, add the chopped green onion and ginger slices to burst the fragrance.
12. Add the sliced meat and stir fry a few times.
13. Add 1 tablespoon of Pixian bean paste, stir fry quickly and evenly, and fry out the red oil.
14. Put the chopped green peppers into the pot and stir fry for one minute. If there are other side dishes, add them together, except for the green garlic. Add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of sugar, half a teaspoon of salt, and half a teaspoon of black pepper, stir fry evenly.
15. Green garlic is easy to cook. Add it before serving. Stir it over high heat for half a minute, and then turn off the heat.
