1, it is best to choose pork with skin 6 points fat and 4 points thin, of course, pork belly can also be used. Wash and cook the meat until it is just raw. Generally, it is good that there is no blood oozing after inserting it with chopsticks. After picking it up and cooling, cut it into thin slices, wash the garlic seedlings and cut them obliquely into donkey ears, and cut the red pepper into rhombic pieces for later use. Bean paste is generally made of Pixian watercress and potatoes cut into thin slices and soaked in water to remove starch.

2. Do not put oil in the wok, dry-burn and heat it, add half-fat slices, saute until fragrant, and then add the pure thin slices into the wok.

3, until the meat is slightly yellow, the meat slices begin to roll into a lamp nest to hold the meat out.

4. Stir-fry peppercorns and ginger slices with the burst oil, then add potato slices and stir-fry, add appropriate amount of salt and sugar in bean paste and stir-fry, then add meat slices ~ finally, add garlic sprouts and red pepper, stir well, add monosodium glutamate to taste, turn off the heat and put coriander in the pan and plate.