1. Slice pork belly. Do you want to peel it? Then prepare some lean slices and marinate them with cooking wine and soy sauce. Slice the garlic and roll up the pepper with a blade. Choose spicy peppers with thin skin. Green peppers and peppers are not suitable! Douchi is sold in supermarkets, and it would be better if there were farmers in Hunan and Sichuan.

2. Don't put oil in the pot, first grind the pepper, and the tiger skin is better (that is, the pepper skin turns white), and remove it for use.

3. First put some base oil in the pot, stir-fry the pork belly until it is fat, and it feels a little burnt. Then add lean meat and slide it until it is broken. Stir-fry garlic slices and lobster sauce, and pour a little cooking wine to remove the fishy smell.

4. Add soy sauce to enhance color and fragrance.

5. Then pour in the pepper, stir-fry until the pepper fully absorbs the soup of the fried meat, and add the right amount of salt and chicken essence.

Extended data

Hunan cuisine, also known as Hunan cuisine, is one of the eight major Chinese cuisines with a long history? Cooking was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.

Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.

The representative dishes of official Hunan cuisine are Anzu Hunan cuisine, such as Anzu tofu and Anzu shark's fin. Representative dishes of folk Hunan cuisine include fried meat with Chili, fish head with chopped pepper, grandma from Xiangxi, sour meat from Jishou, beef powder, Hengyang fish powder, Du Qifeng fish powder, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon, sister jiaozi, Ningxiang delicious snake, Yueyang ginger and spicy snake, etc.