1.Add dry marinade to the water, add pork belly, bring to a boil over high heat and then turn Cover and simmer over low heat for 2 hours.My braised food is relatively simple.If you like a strong flavor, you can add fennel, cinnamon, bay leaves, lily, etc.Pork belly (in the picture, the amount is more than one kilogram.In actual frying, a small amount of about 250g is enough.If the excess is cooked, let it cool, wrap it and freeze it in the refrigerator.Take it out and defrost it when you want to eat it).

2.After the meat is cooked, remove it and cut into thin slices.Finely chop green onions.Chop the garlic cloves.

3. Wash the green peppers and cut into shreds.

4. Heat the pot, add a small amount of corn oil, and put the Sichuan peppercorns into the oil pan, fry until fragrant Take it away and don’t want it.Put the meat slices into the pan and fry the oil.After it is slightly fried, add salt and soy sauce.When the color of the meat becomes darker, add green pepper and green onion.When boiling, add vinegar, pepper and minced garlic.(Stir-frying is really hard work.The fat exploded out and splashed everywhere, onto my arms, and burned to death...I cooked with the lid on the pot, and risked my life to take a picture)

5.Heat.