Cooking Steps

1. 

   Step1:Buy this kind of por

2. 

   Step2:Put three pieces of ginger, scallion, 15 pieces of pepper, one piece of anise, one piece of cinnamon and 15ml of cooking wine into the whole piece of meat. Turn the heat to boil until the chopsticks can just be inserted into the meat

3. 

   Step3:In this way, turn off the heat. Soak it for 5 minutes and then serve it. It's just right for such a large meat to be divided into two meals. Refrigerate it. Take it out and defrost it if you want to eat it any day. There is always such a semi-finished meat in my refrigerator.

4. 

   Step4:Defrost to half hard. Start slicin

5. 

   Step5:Ginger slices, garlic slices, green pepper slices, hob slices or horseshoe shapes are all OK. Cut and wash away the extra pepper seeds

6. 

   Step6:Put a little oil in the pot. Stir fry the meat slices. When the fat is bent and transparent, it will be filled out. If you don't like it, you can stir fry until transparent. I usually fill it out when I'm charred.

7. 

   Step7:Hot oil in the pot. Stir fry 15 prickly peppers. Take out the prickly peppers and pour them out, so as not to eat a mouthful of prickly peppers

8. 

   Step8:Stir fried ginger slices and garli

9. 

   Step9:Add 20ml Pixian bean paste, 5ml sweet noodle paste, 3G white sugar, 15ml cooking wine, 15ml raw soy sauce, 30ml clear soup, stir fry chili evenl

10. 

    Step10:Turn to medium and low heat. Lower the meat slices. Stir evenly. Simmer for a while until the meat tastes good. The pepper becomes soft.

11. 

    Step11:Add ten bean drums, stir fry them evenly and let them out of the po

12. 

    Step12:A plate of pork with green peppers will be goo