When the green pepper meets the pork belly, it is destined to be delicious.
Wash the skin with pork belly and cut into thin slices.
The green pepper was cut obliquely, and for the sake of color, a red pepper was specially selected. Scallions, garlic slices, and chives cut into small pieces.
Pour a little vegetable oil into the pot and add the onion ginger and garlic to the scent. I deliberately added a dry red pepper. I don't like to eat spicy food.
Put the pork belly and turn the small fire to force the fat inside the meat.
After one side of the yellowing, turn the meat over and continue to dry the fire. Until the pork belly is browned on both sides. Bring the onion ginger and garlic that has been discolored, quickly cook the cooking wine, and stir-fry in moderation.
Add green peppers and stir fry. You can pour a little water along the edge of the pot. Then add salt, sugar, stir fry and even out. Let's have a bowl of rice, let's move it~
You can also add some cardamom and have a good meal.