Materials?

Pork belly 250 grams

Pepper150g

Potatoes150g

Cooking wine, starch, soy sauce and salt.

Practice?

Rinse and drain pork belly slices, add half a teaspoon of salt, one teaspoon of cooking wine, one teaspoon of soy sauce and one teaspoon of starch, mix well and marinate for a while. I bought ready-made pork belly slices. If I slice them myself, cut them as thin as possible.

Peel, slice, rinse and drain potatoes.

Seed pepper, wash and slice.

Choose your favorite peppers, buy spicy ones if you like them, and buy spicy ones if you don't like them. Feel free.

Heat the pan, put oil, pepper, half a teaspoon of salt, stir-fry over medium and small fire, turn blue and serve for later use.

Cooking with hot pan and cold oil can reduce oil smoke, and it is not easy for novices to fail when cooking with medium or small fire.

If there is no oil in the pot, pour some more oil. If there is oil, put potato chips directly, add half a teaspoon of salt and stir fry.

When the potato chips become transparent, they can be put out for later use.

Finally, stir-fry the meat slices. After the meat slices become discolored, you can put a slice to taste. If it is not salty, you can put half a spoonful of soy sauce or salt to see if they are seasoned.

Add potato chips and continue to stir-fry until they are slightly burnt and the meat slices are oily. At this time, when frying, shovel off the burnt part of the pot, and be careful not to fry black.

If you are a novice, it is recommended to open a small fire, don't worry.

Finally, add the pepper and stir fry. Turn off the heat, push the dish to the side of the pot and drain the oil.

The rest of the oil can be directly fried into a green vegetable, which will be delicious.

Finally, put the pot in and eat!