2. Slice garlic, and shred green pepper and red pepper respectively.

3. Put the oil in the hot pot and cool it, then pour in the garlic slices and pepper and stir fry.

4. Pour in the bean sprouts and stir fry until it is broken.

5. Finally, add salt, soy sauce and chicken essence to taste. Spicy, very appetizing.

1, cut the pork belly into pieces, put it in a pot with cold water, bring it to a boil with strong fire, skim off the floating foam, cook for another two minutes, take it out and drain.

2, the wok is hot, do not put oil, pour pork belly, stir fry the oil inside with medium and small fire, and set aside.

3. Leave a little base oil in the pot, add a handful of rock sugar, stir fry on low heat until the rock sugar melts. Continue to stir-fry on low heat until the sugar solution turns reddish brown, then pour the pork belly and stir-fry until the surface is covered with sugar.

4. Add hot water, add enough water, boil over high fire, cover and simmer for 40 minutes.

5. After 40 minutes, pour in the potato pieces and add salt to taste and stew.

Prepare ingredients

Ingredients: 200g pickled fungus, 3 eggs, carrot 1 root, onion, ginger and garlic, cooking oil, salt, soy sauce.

Specific production method

1. Tear the soaked auricularia into small pieces, slice carrots, break up eggs, and mince onions, ginger and garlic for later use.

2. Pour a proper amount of water into the pot to boil, then blanch the auricularia auricula and carrot slices in the pot for 2-3 minutes, then take them out and shower them in cold water, and then take them out and drain them for later use.

3. Pour the right amount of oil into the pot. When the oil is hot, put the egg liquid into the pot and fry it quickly until the egg is solidified. Then add onion, ginger and minced garlic and stir-fry until fragrant.

4. Put the auricularia auricula and carrot slices into the pot, then add half a spoonful of salt, 1 spoonful of soy sauce, 2 spoonfuls of clear water and a little chicken essence, stir well and serve.