1. Prepare fat and lean pork belly. Roast the skin on the fire to remove the fine hair and remove the smell. Then prepare half a white radish, one green and red pepper, and one garlic and celery.

2. Scrape and clean the pork belly and cut into thin slices, mix well with salt and a small amount of cooking wine.

3. It is best to buy the fat and short white radish, which is crisp, tender, juicy and has a slight sweetness. Wash it and cut it into thin slices and put it on a plate for later use.

4. Cut green and red peppers into small pieces, cut garlic and celery into sections, and slice garlic cloves.

5. Heat the pan. Brush a thin layer of oil on the pan to prevent sticking. Add the pork belly. The pork belly will produce oil when fried, so don’t add too much oil. Add garlic slices and fry. Serve when fragrant and slightly brown on both sides.

6. Use the remaining oil in the pot to continue frying the radish slices. When the radish slices are cooked, add green and red pepper, add salt to taste, and then stir-fry together.

7. Pour in the previously fried meat slices, add a small amount of soy sauce, add garlic leaves and celery, stir-fry together with the radish slices for a while and then serve.

8. The fatty meat of pork belly is easy to melt when exposed to heat, and lean meat cannot be fried for a long time. After frying, the fat on the skin of the pork belly will be forced out, making the pork belly delicious but not greasy, and the radish will be crisp and tender. tasty. Everyone can try it!