1. Material: 300g pork belly. Accessories: 4 garlic sprouts, green pepper 1, red pepper 1, Pixian bean paste onion 1 spoon, salt 1 spoon, a little chicken essence, 2 tablespoons soy sauce, soy sauce 1 spoon, edible oil and pepper/kloc-.

2. Wash the garlic seedlings, cut them into long sections, cut green peppers and red peppers into sections, shred onions, slice ginger and mince garlic;

3. Put the pork belly in cold water, add pepper, onion, ginger slices and cooking wine, bring to a boil with high fire, and then turn to medium fire for 20 minutes;

4. After cooking, fish out the pork belly, let it cool, and slice it for later use;

5. Put some cooking oil in the pot. After the oil is heated, slice the pork belly into a pot, stir-fry with low fire until the meat slices change color and roll up;

6. Put the sliced meat aside, then add garlic, ginger, pepper and Pixian bean paste, and turn to medium heat to stir fry quickly;

7. Finally, add garlic sprouts, green peppers, red peppers and onions, and continue to stir fry until it is broken;

8, add soy sauce, soy sauce, a little salt, chicken essence, stir fry evenly, eat out of the pot.