Ingredients: pork belly (220g), green pepper (3 pieces), pepper (1 spoon), star anise (2 pieces), cinnamon (1), dried tangerine peel (1), onion (2 pieces) and ginger (3 pieces).

Seasoning: oil (1 tbsp), Haitian iron fortified gold standard soy sauce (1 tbsp), Pixian bean paste (2 tbsp), chicken powder (1/3 tbsp) and sugar (1/2 tbsp).

1, boil half a pot of water, first add pepper, star anise, cinnamon, dried tangerine peel, onion and ginger to boil, then add pork belly and cook for 20 minutes on medium heat.

2. Pick up the pork belly, drain it and let it cool, then cut it into thin slices.

3. The green pepper is pedicled and seeded, washed and cut into pieces.

4. Heat 1 tbsp oil, saute ginger slices, add 2 tbsp Pixian bean paste and stir fry, then pour pork belly and stir fry for 2 minutes.

5, stir-fry until the pork belly oil is golden yellow, add green pepper pieces and stir-fry 1 minute.

6. Add 1/3 tablespoons of chicken powder, 1 tablespoon of Haitian Iron-fortified gold-labeled soy sauce and 1/2 tablespoons of white sugar to taste, and serve.