Manufacturing steps:
1. Wash pork belly, cut it into thin slices, then put it on a plate, pour some cooking wine and some salt, add some ginger slices, grab it evenly by hand, and then start pickling for ten minutes. When it is ripe, add water starch and mix well.
2. Wash the green pepper and garlic seedlings and cut them into sections. Boil the oil, stir-fry the chopped green onion in the oil pan, then pour the marinated pork belly into the oil pan and stir-fry the pork belly until the oil in the pork belly slowly dries and the pork belly slices feel a little burnt. At this point, pour in the green pepper and stir fry for half a minute.
3. Add a little water at last. After the water is boiled, pour the soy sauce and soy sauce seasoning into the pot. Then stir fry slowly, so that the seasoning and vegetables are fully and evenly mixed. After collecting the juice, add the garlic sprouts and stir fry, then take out the pot.
This is how Sichuan-style pork is made. The meat inside is fat and thin, and the green pepper and garlic seedlings are also very tasty. Fried pork slices are fat but not greasy, fragrant and delicious.