Twice cooked pork with Rice

1. Put the pork belly into a pot, add Sichuan peppercorns, scallions, and ginger slices, bring to a boil with water, cover and turn to low heat. Cook for ten minutes.

2. Cut the green and red peppercorns diagonally into sections.

3. Slice ginger, garlic, and a small spoonful of bean paste for later use.

4. Cut the cold pork belly into thin slices.

5. Stir fry the pork belly over low heat in a wok to remove the excess oil.

6. Add ginger slices and garlic slices and stir fry until fragrant.

7. Add half a spoonful of Douban sauce and stir fry until fragrant, then pour in one spoonful of light soy sauce and a few drops of dark soy sauce, stir fry and color.

8. Add green and red pepper slices and stir fry over high heat for a few times.

9. Finally, add an appropriate amount of chicken essence to enhance the flavor.

10. Finished product drawings.