One day I went to a famous northeast chain of lo Mei shop to buy pig's head meat and pork belly, thinking about adjusting a cold dish. As a result, the saltiness of the pork belly has exceeded my limit and I have to give up. I remembered that there were still a few green peppers in my house, so I decided to come to a plate of heavy dishes.
1/3 of the pork belly is cut into strips, and three green peppers are shredded.
After the wok is hot, pour in oil. After the oil is warm, add 60 tablespoons of sugar and put the pork belly into the wok.
Add one tablespoon of soy sauce and color the marinated pork belly, then pour in the chopped green pepper, stir fry until the green pepper is soft and turn off the fire.
If you want to be more serious, you can replace the pig belly with a pig! Big! intestinal!