It is best to use pork belly, which has more fat.

Cut the pepper into sections.

Cut the onion into small pieces and set aside.

Pour a little oil into the pot, add pork belly and stir-fry until the fat is oily.

Add chopped green onion and shredded ginger, stir-fry for a while, then add pepper and stir-fry evenly.

Second, cut the pepper into small pieces.

Cut the onion into chopped green onion and shred the ginger for later use.

Third, pour a small amount of oil into the pot, and pour the sliced meat into the pot and stir-fry until the meat turns white.

Leave the bottom oil in the pot, add chopped peppers, add a little salt and stir-fry until cooked;

Pour the prepared Zanthoxylum bungeanum granules into the pot, stir-fry to give a fragrance;

Put the cooked meat slices into a pot and stir-fry them together until they change color;

Pour in a little light soy sauce, dark soy sauce and cooking wine (1 spoon) and mix well;

Finally, pour in the green garlic, add a little salt and chicken essence, and add a little sugar to taste.

Fourth, turn to a big fire and pour pork and pepper into the pot and stir fry.

5. Stir-fry the pepper until it is soft, shovel it out with a spatula, add soy sauce and stir well.

6. Pour the pepper pieces into the pot, add a little salt and continue to stir fry a few times.

Seven, after the pepper is completely cooked, you can cook it!

Eight, add a small amount of water starch to thicken, pour sesame oil out of the pot.

5. Add a little salt, chicken essence and oyster sauce, stir well and serve.