2. Peppers must be local to Hunan, or you can just use green peppers, but I choose green and red to make the dishes look better. First, clean the green pepper and red pepper, cut them into diagonal shapes, peel the garlic, cut them into pieces, and then put them in a bowl for later use.
3, pork should use super pork belly, first wash the pork belly, and then put it into the pot to fire and blanch. The amount of water added in the pot can just cover the meat. When blanching, you can add 2 spoonfuls of cooking wine to remove the smell, and when the meat is boiled, you can poke it with chopsticks. Take out the meat, rinse it with cold water, cut it into pieces, and then put it in a bowl for later use.
4. Pour an appropriate amount of vegetable oil into the pot, first turn on medium heat until the oil is hot, and then fry the eggs on low heat. The eggs do not need to be broken up, and they are fried into poached eggs one by one without adding salt. After the eggs are fried, they can be directly cut into several small pieces with a spatula in the pot, and then put into bowls for later use.
5. After frying, the remaining oil in the poached egg pot can be left in the pot, and the chopped pork belly can be directly put into the pot. The fire should not be too big, and appropriate amount of salt should be added. After the pork belly is fried to golden brown on both sides, appropriate amount of soy sauce can be added to color it, and it can be put into a bowl for later use.
6. Finally, pour a small amount of vegetable oil into the pot, put the green pepper and red pepper together, add a proper amount of salt, stir-fry the pepper until it is eight-cooked, then add the sliced garlic, and then put the cooked pork and poached eggs into the pot in turn.