Simple methodMethod One:Qualitypork bellyone piece,green onionssprouts two pieces,green peppersandred peppersfor decoration,gingerslices, fermented black bean paste, salt,soy sauce,dried bean curd paste,MSG, and an appropriate amount of chicken bouillon and water.Place the pork belly in the refrigerator for 20 minutes to freeze it; cut into thin slices after freezing;mix one egg with a teaspoon of cornstarch evenly to make the meat tender;heat oil and stir-fry ginger slices, then add the white part of the green onion sprouts;after stir-frying, add pork slices and cook until they change color; add an appropriate amount of fermented black bean paste and soy sauce;add a little chicken broth or water, pour in the remaining green onion sprouts;add green peppers when 80% cooked, season with salt and stir-fry briefly before serving.Method Two:Ingredients；main ingredients: pork belly, green peppers, red peppers, spring onions, ginger, garlic, salt,sugar,maltose,soy sauce, chicken bouillon, Sichuan peppercorns, dried chili peppers each as needed.cut the pork belly into thin slices, and slice green and red peppers in preparation;heat oil in a pan, add Sichuan peppercorns and dry chili peppers to fry until fragrant; add pork belly and stir-fry, then continue to stir-fry with dried chilies, followed by adding spring onions, ginger, and garlic for a brief stir, season with salt, cooking wine, sugar, soy sauce, chicken bouillon, and stir-fry until the vegetables are cooked, add vinegar at the end before serving.Method Three:porkrumpmeat cut into thin slices, marinate in soy sauce, cooking wine, a little old soy sauce (for coloring), and cornstarch for ten minutes;onions,beautiful peppers,Hangzhou chiliescut into strips, spring onions and ginger cut into pieces;heat oil in the pan, add onion slices and stir-fry until fragrant; add meat slices and stir-fry until they change color, then add onions and pepper strips and stir-fry evenly; season with salt, chicken essence, white pepper powder, and thicken with a little water starch before serving.Method Four:freshmutton,chili flakes,starch,soy sauceand other seasoning ingredients as needed.slice the pork, add an appropriate amount of soy sauce and a little dry powder, mix by hand for 5 minutes, remove chili seeds and cut into slices;when the oil is 7 to 8 degrees hot, put the meat slices and stir-fry until they change color, then take them out; put the chili slices in the pot and stir-fry until cooked; re-put the meat slices into the pot with the chili and stir-fry a few times before serving.Method Five:fresh mutton,chili peppers,garlic,salt, Kikune chicken powder, soy sauce each as needed.first cut meat and chilies into slices, separate lean from fatty meat;minced garlic cut into pieces;lean meat marinated with 1 tablespoon of soy sauce, a little salt, hand-mixed for flavor;heat oil in the pot, fry the fat meat until golden yellow;turn up the heat, add lean meat and stir-fry to about 80% cooked, then remove from the plate;add some oil to the pan and stir-fry chilies until about 80% done; add lean meat and stir-fry together;add garlic pieces and a little Kikune chicken powder, stir-fry until the chicken powder dissolves.Detailed method Method OneIngredients preparationmains: quality pork belly one piece;accompaniments: two green onion sprouts, some green peppers for decoration, ginger slices;seasonings: fermented black bean paste, salt, soy sauce, chicken broth.Steps1. Place the pork belly in the refrigerator for 20 minutes to freeze it; cut into thin slices after freezing;mix one egg with a teaspoon of cornstarch evenly to make the meat tender;heat oil and stir-fry ginger slices, then add the white part of the green onion sprouts;after stir-frying, add pork slices and cook until they change color; add an appropriate amount of fermented black bean paste and soy sauce;add a little chicken broth or water, pour in the remaining green onion sprouts;add green peppers when 80% cooked, season with salt and stir-fry briefly before serving.Method TwoIngredients preparation

mains: pork belly (350 grams), green peppers (3 pieces), red peppers (3 pieces), spring onion flowers (1/2 tablespoon) for garnish, ginger paste (1/2 tablespoon) garlic paste (1/2 tablespoon);marinade ingredients: two tablespoons of Hai Tian Golden Standard Soy Sauce King, one tablespoon of cornstarch, 1/3 tablespoon of chicken essence, 1/2 tablespoon of oil, white pepper powder (1/6 tablespoon);seasonings: two tablespoons of cooking oil, one tablespoon of vinegar, two tablespoons of Hai Tian Golden Standard Soy Sauce King, half a tablespoon of black bean paste, and one-third tablespoon of sesame oil.Steps1. Cut the pork belly into thin slices, add 2 tablespoons of Hai Tian Golden Standard Soy Sauce King, 1 tablespoon of cornstarch, 1/3 tablespoon of chicken essence, 1/2 tablespoon of oil, and 1/6 tablespoon of white pepper powder, mix well for flavoring, marinate for 15 minutes.2. Remove the stems and seeds from the green peppers, cut them diagonally into strips, mix with 1 tablespoon of vinegar for 5 minutes, wash in water, then drain dry.3. Heat 1 tablespoon of oil in a pan to stir-fry ginger and garlic paste until fragrant; add pork belly, fry until it gives off fat, remove and set aside.4. Add another tablespoon of oil, stir-fry spring onions, add green and red pepper pieces for 30 seconds, then add 1 tablespoon of Hai Tian Golden Standard Soy Sauce King and half a tablespoon of black bean paste, cook evenly to infuse flavor.5. Pour in the pork belly and stir with the ingredients in the pan for 2 minutes, pour in one-third tablespoon of sesame oil, serve immediately.Method ThreeIngredients preparationmains: fresh meat, green peppers; seasoning ingredients: Hunan chili paste, garlic, ginger, salt, chicken essence, soy sauce, cooking wine, vinegar according to personal preference, prepared with Lianyang fermented black beans if available.Steps1. Cut chilies into strips (cut bell peppers in a tube shape), cut fresh meat into slices or shreds, cut ginger into strips, garlic into slices;2. Heat oil until it is hot, add ginger and garlic pieces to stir-fry; after releasing fragrance, put in meat slices with appropriate salt and fry until nine mature, then remove.3. Stir-fry green peppers for a short time (adjust time according to heat), season with a little salt, add one spoon of chili paste and mix well.Add the meat slices back into the pan, stir-fry evenly.4. Add vinegar, soy sauce, cooking wine, fermented black bean each as needed, continue stirring for a short time; add chicken essence at the end and stir until well mixed before serving.Cut the five-spice pork into thin slices, add 2 tablespoons of Haitian Golden Standard Soy Sauce, 1 tablespoon of cornstarch, 1/3 teaspoon of chicken powder, 1/2 teaspoon of oil and 1/6 teaspoon of white pepper, mix well, and marinate for 15 minutes.Remove the stems and seeds from the green peppers, cut them diagonally into strips, add 1 tablespoon of vinegar, mix evenly and marinate for 5 minutes, rinse with water, drain and set aside.Heat 1 tablespoon of oil in a pan, stir-fry minced ginger and garlic, then add the five-spice pork and stir-fry over high heat until the fat has rendered; remove from the pot and set aside.Add another 1 tablespoon of oil, stir-fry scallion flowers, then add pieces of green and red peppers, stir-fry for 30 seconds, add 1 tablespoon of Haitian Golden Standard Soy Sauce and 1/2 teaspoon of black bean paste, and stir well until fully flavored.Add the pork back into the pan with the other ingredients, stir-fry for 2 minutes, then drizzle 1/3 tablespoon of sesame oil over it before serving.Pepper slices can be marinated briefly in a little vinegar, rinsed under water, and added to the pan, making them easier to separate and enhancing their flavor.Heat 1 tablespoon of oil, stir-fry minced ginger and garlic until fragrant, then add the five-spice pork and stir-fry over high heat until fat is rendered; remove from the pot and set aside.
Continue with 1 tablespoon of oil, stir-fry scallions, then add green and red peppers, stir-fry for 30 seconds, add 1 tablespoon of Haitian Golden Standard Soy Sauce and 1/2 teaspoon of black bean paste, and mix well to infuse the flavor.Pork should be stir-fried in a small amount of oil over high heat until fat has rendered before removing; this ensures the dish is not overly greasy and gives the pork a richer aroma.Choose thinner green peppers that are relatively spicy for this dish. Those who like spiciness can add dried chili peppers, ghost peppers, or chopped chili peppers to the stir-fry according to personal preference.To make this dish well, use high heat and quick hand movements; do not add water during cooking to highlight the fresh, spicy, and savory characteristics of this Hunanese dish.This is a Hunan-style recipe that highlights its fresh spiciness, freshness, and delicious taste.Step 3Ingredients: Fresh meat, green peppers, Hunan-style chopped chili paste, garlic, ginger, salt, chicken essence, soy sauce, cooking wine, vinegar, according to personal preference, prepared with Hengyang bean curd.Preparation StepsMain ingredients: Fresh meat, green peppers. Auxiliary ingredients: Hunan-style chopped chili paste, garlic, ginger, salt, chicken essence, soy sauce, cooking wine, vinegar, according to personal preference, prepare Hengyang bean curd.Step 1 Chop the peppers into slices (cut the hot peppers into tubes) and slice the fresh meat or cut it into strips. Slice the ginger and chop the garlic.Heat oil in a pan, add minced ginger and garlic, stir-fry until fragrant, then add the meat strips, season with an appropriate amount of salt and stir-fry until almost done; remove from the pot.Stir-fry the green peppers for a short time (adjust cooking time based on heat), season with a little salt, add one tablespoon of chopped chili paste, mix well.Add the meat strips back into the pan, stir-fry.Add vinegar, soy sauce, cooking wine, and bean curd in appropriate amounts, continue to stir-fry for a short time, then add an appropriate amount of chicken essence and stir until mixed well before serving.Add an appropriate amount of vinegar, soy sauce, cooking wine, and fermented bean paste, continue to stir-fry for a short while, add an appropriate amount of chicken essence and stir-fry evenly before serving.