Step 1: Clean the line pepper and millet pepper with clear water, obliquely cut the line pepper, and directly cut the millet pepper into small pieces. Then pat and cut the garlic, slice the ginger and cut the onion into sections. After cutting it all, put it aside for later use.
Step 2: Frozen the pork belly in advance, and take it out when it is a little hard, which is convenient for slicing. When cutting the pork belly, try to cut the pork belly as thin as possible. Each piece of pork belly is fat and thin, just cut it and put it aside.
Step 3: put a little oil in the pot, put the pork belly slices into the pot with cold oil, and slowly stir-fry the oil in the pork belly, not too much heat, so as not to fry the pork belly until it is golden brown, so that the pork belly can be taken out and the oil can be left in the pot.
Step 4: Stir-fry onion, ginger and garlic, add string pepper and millet spicy when they are fragrant, stir-fry until the pepper stops growing, stir-fry pork belly together, add salt, soy sauce and monosodium glutamate to taste, and stir-fry for a few times.