[Ingredients] Braised pork, green pepper, pork belly, onion, ginger and garlic, edible oil, soy sauce, cooking wine,

[Practice] Slice the braised pork 2. Slice the green pepper 3. Slice the pork belly. 4. Cut the onion, ginger and garlic. 5. Stir-fry shallots, ginger and garlic in oil, stir-fry the meat slices to get oil, stir-fry the braised pork, add soy sauce and cooking wine for a long time, and drain.

2. The temperature of the braised pork is also a key point. The fire should not be too big and the time should not be too short, otherwise the braised pork is easy to fry, and it looks good outside, but it is solid inside, and the taste is greatly reduced. It is best to moisten the fried pork with a big stove burning coal. When it is fried, the braised pork will turn pale yellow from the inside out, bright and transparent, soft and waxy, and a layer of Huang Cancan has been formed on the top and bottom.

3. There are only three kinds of spices necessary for eating braised pork, one is garlic juice mixed with salt, the other is broken sesame sauce, and soy sauce.