Tenderloin, pork belly, hang pepper, red pepper, beauty pepper, garlic cloves, coriander, green garlic.

Seasoning: soy sauce, soy sauce, lobster sauce, salt, monosodium glutamate and cooking wine.

Mao's method of stir-frying meat:

1 Half pork belly and half tenderloin. It's easier to cut if you freeze it a little. The meat should be cut evenly. Pork belly should be peeled first and then sliced.

2. cut the pepper in half, or cut it diagonally, and cut the red pepper into small pieces. Cut the beauty pepper into small circles. Slice garlic, mince coriander and mince green garlic.

3. put a little oil in the pot and heat it to medium heat. Put the pork belly in, stir fry, stir fry the fat of the pork belly as much as possible, and then bring out the golden pork belly.

4. Leave the oil in the pot and add the tenderloin slices to stir fry and change color.

5 At this point, put the fried pork belly into the pot and fry together. Add appropriate amount of soy sauce and soy sauce.

6. When the meat is 7% cooked, add garlic slices, Hangzhou peppers, red peppers and beauty peppers, turn on the fire, and stir-fry constantly.

7. Pour in lobster sauce and green garlic and stir fry. Don't fry the green garlic too much. Then, add salt and monosodium glutamate to taste, and add a little cooking wine to improve the taste.

8. Finally, add the parsley section, stir fry a few times, and serve.