Put oil in the pan, add ginger, garlic, star anise, cinnamon and dried chili, stir-fry until fragrant, add chopped snake, stir-fry over high fire, and then put the snake meat in a pressure cooker and simmer thoroughly. By this time, the raw materials have come out. As for whether it's a snake cooked well or a snake braised with green pepper, that's later. Put the snake meat into the pot, add the fried green pepper, stew together, and finally take it out of the pot.

Braised snake with green pepper

Ingredients: a catty of fig snake, a few pieces of pork belly, triangular green pepper (sliced with oblique knife), half of red pepper (diced), ginger slices, garlic, onion, dried bamboo shoots with eight degrees (soaked in soft water in advance and drained), dried pepper, broth (don't replace it with clear water), fermented bean curd, salt, cooking wine, soy sauce, oyster sauce and chicken essence.

Practice: Kill the banyan snake, cut it into pieces, add oil to the hot pot, fry the green pepper and red pepper first, and then pick it up for later use. Then in another wok, fry garlic, ginger slices, dried peppers and pork belly with hot oil, fry snakes with strong fire, cook wine, salt, soy sauce and oyster sauce, continue to fry for a while, add drained octave bamboo shoots, add half a bowl of stock, and cover with the middle cover.