Preheat the pan and add a little salt and a little oil.
Put the fat into the pot and extract the oil from the fat.
When the fat turns to Huang Shi, stir-fry the pepper, aniseed and ginger in the pot.
Put shredded pork or sliced meat into the pot. Stir-fry until the meat slices change color, then add a spoonful of soy sauce (or Sichuan bean paste) and stir well.
Add chopped green peppers and stir fry constantly. Until the green peppers are ripe.
Pay attention to this step. After the green pepper changes color, add salt and monosodium glutamate to the pot. If fried for too long, the green pepper will be burnt, resulting in the separation of skin and meat, which is very unpalatable.
Special attention: green pepper must be the kind that the player refers to, the kind that looks ugly. The peppers we usually see are too thick, too watery, dripping, easy to soften and not delicious.
It's better to get some fat oil to refine it, so it tastes more pure. If you use vegetable oil, it won't smell so good.