1. Wash auricularia auricula and soak it in warm water. Change the water in the middle. It takes about 2~4 hours at different temperatures. Peel garlic, wash green pepper and cut into sections.

2.？ Remove the oil from the pot, stir-fry the green pepper with low fire first, stir-fry it quickly until the skin of the green pepper is slightly burnt, and then put it away for use.

3.？ Take the pot again, add garlic cloves and stir-fry until the pork belly is oily.

4.？ Next, add jade fungus and stir-fry for one minute, then add 2 spoonfuls of soy sauce on low heat, or add a little soy sauce here (optional). Change the fire and continue to stir fry

5.？ Finally, stir-fry the pepper for one minute, pour a spoonful of cooking wine along the edge of the pot, stir-fry for a few times, and serve. Spicy, crisp and tender Chili fried meat is finished.

skill

1. The green pepper is not spicy enough, so the spicy friend is replaced by the screw pepper.

2. The starch on the meat slices is smooth and tender, and it will be drier and more fragrant without starch (imagine the roast pork belly in the barbecue shop). How to choose, decide for yourself.