2. Pepper must be local to Hunan, or you can just use green pepper, but I choose green and red to make the food look better. Clean green pepper and red pepper first, cut into diagonal shapes, peel garlic, cut into pieces, and then put it in a bowl for later use.
3, pork should use super pork belly, first wash the pork belly, then put it in the pot and simmer it. The amount of water in the pot is just enough to cover the meat. You can add 2 spoonfuls of cooking wine to remove the fishy smell when blanching, and poke it with chopsticks when the meat is boiled. Take out the meat, rinse it with cold water, cut it into pieces, and put it in a bowl for later use.
4. Pour an appropriate amount of vegetable oil into the pot, first turn on medium heat until the oil is hot, and then fry the eggs on low heat. Don't break the eggs, don't add salt, fry them one by one into poached eggs. After the eggs are fried, you can directly cut them into small pieces with a spatula in the pot and put them in a bowl for later use.
5. After frying, the remaining oil in the poached egg pot can be left in the pot, and the chopped pork belly can be directly put into the pot. The fire should not be too big, but a proper amount of salt should be added. After the pork belly is fried until golden on both sides, you can add some soy sauce to color it and put it in a bowl for later use.
6. Finally, pour a small amount of vegetable oil into the pot, put the green pepper and red pepper together, add a proper amount of salt, fry the pepper until it is 80% mature, then add the sliced garlic, and then put the cooked pork and poached eggs into the pot in turn.