1. Wash all raw materials, drain and set aside.

2. Slice the lean meat, mix in salt (2g), chicken essence (2g), rice wine (5ml), dark soy sauce (2ml), and cornstarch, mix well, and marinate for about 5 minutes.

3. Slice the skinned pork belly, cut the garlic into slices, wash the peppers, cut them in half horizontally from the middle, cut them diagonally into long strips, and set aside.

4. Put oil in a cold pan, heat the oil in the pan over high heat, until the oil temperature reaches 60%, add the skinned pork belly slices, stir-fry repeatedly until part of the fat in the pork belly is stir-fried. The pork belly slices turn golden brown.

5. Before the pork belly comes out of the pan, immediately add the sliced ??pepper and garlic slices, add salt (4g) and chicken essence (4g), and continue to stir-fry for two to three minutes.

6. Finally, add the marinated lean meat slices, stir-fry for half a minute, order some dark soy sauce (3ml), take it out of the pot and put it on a plate.