Tools/raw materials: 50g pork belly, pork tenderloin 1 60g, green pepper 1 50g, red pepper 1 root, a little minced garlic, a little lobster sauce, a little salt, vegetable oil, extra light soy sauce1teaspoon, oyster sauce/kloc.

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

2. Marinate the tenderloin with corn starch and oyster sauce, and sprinkle a little vegetable oil on the surface.

3. Prepare minced garlic.

4. Pour oyster sauce and extra light soy sauce 1 teaspoon into the saucer and mix well.

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

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

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

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

9. Pour the fried green and red peppers before taking out the pot.

10, a plate of spicy Hunan fried meat is ready.