Ingredients: 300g pork belly, 6 slices of fragrant dried pork, 5 green peppers, garlic sprout 100g, Pixian watercress 1 spoon, half a spoon of salt, a little pepper and a little chicken essence;

working methods

1. Wash pork belly, put it in white water, cook until chopsticks can easily pierce the skin, take it out and let it cool; Slice pork belly; Dry slices; Shred green peppers and cut garlic seedlings into sections;

2. Hot pot, pork belly, stir-fry on medium fire, cook the oil on the fat until it is exhausted, and the meat slices roll over; Take a small bowl and pour out half the oil in the pot;

3. Add Pixian watercress and Zanthoxylum bungeanum, stir-fry red oil, add dried citron and stir-fry evenly; Add green pepper and garlic seedlings, add half a spoonful of salt to the green pepper and garlic seedlings, and stir-fry to taste; Add chicken essence, stir-fry evenly, and take out.