Accessories: a little minced garlic, a little lobster sauce, a little salt, an appropriate amount of vegetable oil, soy sauce 1 teaspoon, oyster sauce 1 teaspoon, and a little corn starch.

Steps:

1, prepare the required ingredients, wash pork belly and tenderloin and cut them into thin slices respectively; Wash the green pepper and cut it into hob blocks; Douchi is soaked in a little vegetable oil and tastes better.

2. The tenderloin is marinated with corn starch and Weidamei oyster sauce, and a little vegetable oil is sprinkled on the surface.

Step 3 prepare minced garlic.

4. Prepare the fried juice of dried rice recommended by Michelin restaurant chef in advance, pour 1 teaspoon flavored Delta oyster sauce and premium soy sauce into Fluttershy and mix well.

5. Don't put oil in the wok after it is hot. Stir-fry the green and red peppers directly to the tiger skin with low fire, add a little salt and stir-fry, then add a little vegetable oil and stir-fry.

6. Wash the wok, heat it, add a little vegetable oil, and stir-fry the pork belly with low heat to get oil.

7. Add minced garlic and lobster sauce and stir-fry until fragrant, then add tenderloin and stir-fry to change color.

8. Pour in the prepared stir-fry sauce and stir-fry to taste.

9. Pour in the fried green pepper and red pepper before cooking.

10, finished product.