Fresh pork belly 100g seasoning: 50g of griddle oil, 20g of red oil, 5g of salt, 4g of monosodium glutamate, 2g of chicken essence, 5g of oyster sauce, 3g of pepper, 30g of pepper 15g, 30g of ribs sauce, Satay beef sauce 10g, half a bottle of Baisha beer and 65438+ white wine. Methods: 1. After primary processing, the water fish is chopped into pieces of about 3 cm; Pork belly is cut into pieces 3 cm long, 2 cm wide and 0.2 cm thick; Cut the whole dried pepper into sections, cut ginger into rhombic pieces, remove the pedicels of garlic and cut chives into sections. 2. Put the pot on a big fire, add oil to the dry pot, heat it to 50%, stir-fry pork belly slices to get oil, then stir-fry ginger slices, dried peppers, star anise and garlic, pour in water fish, cook white wine, stir-fry until the water fish is 80% mature, and add salt, monosodium glutamate, chicken essence, oyster sauce, spicy girl, ribs sauce and Satay. Features: soft and delicious, salty and spicy.