2. Prepare 5g of pork belly, mash the pork belly into a bowl, add soy sauce, cooking wine, oyster sauce, salt, a spoonful of cooking oil and a spoonful of dry starch to the bowl respectively, and then fully stir the meat stuffing to a place.
3. After the minced meat is stirred evenly, add chopped green onion and Jiang Mo, then stir thoroughly and evenly again, and then pour a little sesame oil and stir again. Of course, you can also put onion Jiang Shui here instead of these two things. If the onion is Jiang Shui, it will taste better.
4. Take the pepper that has just been cut into segments, then put the meat into the pepper segments bit by bit, smooth the two ends and put them in a plate for later use. Be sure to smooth it and put it evenly on the plate vertically.
5. Brush the oil in the pot, heat it, put it in the pepper section, and put it in the pot vertically, preferably with an electric cake stall or a non-stick pot. Both sides should be fried.
6. After frying both sides golden, we fished them into the plates one by one with chopsticks. Then put it on the grate in the boiling water pot and cover it for steaming. It will take about 15 minutes to steam and turn off the heat. Then simmer for a few minutes and you can cook.
7. Prepare a bowl, and put three spoonfuls of soy sauce, one spoonful of soy sauce, half a spoonful of oyster sauce and one spoonful of sugar in the bowl in turn. Stir well and set aside.
8. Add a little oil to the pot, heat it, add some garlic, stir-fry until fragrant, immediately add the prepared juice, then stir-fry until it is thick, and immediately turn off the heat. Don't fry it.
9. pour the fried juice in the pot onto the steamed Chili meat, and take out.