Step by step

1. Baby bok choy.Two pieces.

2. GreenRed bell pepper.Some.

Cut the baby bok choy in half.

In a pot, add salt and oil, heat until water boils, then add the baby bok choy to blanch for 1 minute before removing.Drain the blanched baby bok choy well, gently squeezing out excess water.

5. Pork bellySlice into thin pieces. Separate the garlic cloves, cutting the white and green parts separately.Cut large chunks of garlic.Ginger.Slice thinly.

In a pot, add 2 tablespoons of oil, then fry the pork belly slices over low heat.

Fry until the pork is cooked, then addDoubanjiang (fermented broad bean and chili paste).Chili oil,Douchi (fermented black beans).Stir-fry together. Add the garlic (white part), ginger slices, and continue stir-frying until the meat turns a light yellow.Add soy sauce,sugar,rice essence (seasoning),chicken essence,sesame oil for seasoning.，Stir fry well with all ingredients.Finally, add the baby bok choy and green garlic slices, stir-fry briefly before serving.

9. Place the dry wok on a fire source, add 1 tablespoon of oil, then add

Sichuan peppercorns,red bell pepper, frying until fragrant.Transfer the baby bok choy to the dry wok and light an alcohol lamp for heating while serving.Transfer the baby bok choy to the dry wok and place a lit alcohol lamp underneath for hot eating as desired.