2. Accessories: a little onion, ginger and garlic, three green peppers and three millet peppers.

3. Seasoning: three or two drops of soy sauce, 5g of oyster sauce, a little pepper, 10g of cooking wine, 20g of flour, 10g of balsamic vinegar and 3g of baking soda.

4. First, put the fresh pork belly in a container to remove the oil stains inside, then add flour and balsamic vinegar, wash it several times (this process takes about five minutes, washing is completed in the middle, this step is to remove the fishy smell), and then rinse it with clear water.

5. Prepare a stainless steel barrel, add water and pork tripe, and boil for about an hour. When the pork belly is cooked thoroughly, you can take it out (be careful not to cook the pork belly too badly, so the entrance is not chewy).

6. Then cut garlic and ginger into pieces, millet into grains, green peppers into diamond-shaped pieces (about the size of thumb), and shallots into sections (all the small materials are prepared in the early stage, so there is no hurry when you are busy in the later stage).

7. Then cut the pork belly into strips (it is easier to taste when cut with an oblique knife), put it on a big plate, and add a little soy sauce, oyster sauce, pepper and cooking wine to marinate it (the purpose of marinating is to make it easier to taste in later cooking).

8. Prepare a bowl, add a little starch, oyster sauce and soy sauce to the bowl and mix well (this dish is fast, so be sure to prepare it in advance).

9. The last step is simple. Put all the ingredients into the pork belly, add cooking oil (about half a spoonful) to the pot, then heat the oil to 60% heat, pour the pork belly and ingredients, stir-fry over high heat until the green pepper is cut off (pork belly is ready at this time), pour it into a bowl and stir it evenly, then take the pot and put it on a plate. This delicious stir-fried pork belly is perfect and delicious.