Ingredients: one or two red peppers and green peppers, one handful of garlic (the one with green leaves), one or two onions, two or three cloves of garlic, and half a small onion (with or without it).

Seasoning: Laoganma flavor douchi, soy sauce, sugar, monosodium glutamate, pepper, thirteen spices powder, cooking wine.

Exercise:

1 \ Put the pork belly in the pot and cook until the chopsticks can poke it (about 15 minutes), then take it out and let it cool. Then cut into thin slices (the thinner the better)

When you are in cook the meat, you can prepare all kinds of ingredients. Cut pepper into small pieces, garlic and onion into small pieces, press garlic cloves and onion into small pieces.

3 \ Put some oil in the pot (not too much oil, because a lot of oil will be generated when frying meat), add two spoonfuls of lobster sauce and stir-fry for a while on low heat. At this time, you can pour the meat slices into the pot and stir fry with high fire.

4 \ After the sliced meat is fried for a few minutes (it doesn't matter if it is fried for a while), you can pour all kinds of ingredients into the pot to continue frying, then fry for a while (it doesn't matter if it takes a long time), add four or five spoonfuls of soy sauce, a little sugar and a little cooking wine, continue frying, and stir well ~ add a little thirteen fragrant powder.

5 \ At this time, it is almost enough to fry a few times. Add a little pepper and a little monosodium glutamate, and you can start the pot.

PS: There are two other points to note. You don't need to fry the ingredients first. When frying lobster sauce, you can also add pepper and dried Chili according to your personal taste!

Personally, I used to think that frying pork was very troublesome, but now I have practiced it several times and found it very convenient. You can also buy more meat, and when the meat is cooked, you can put it in the refrigerator for the next time.