Stir-fried belly with double peppers

Overview

The braised pork belly is stir-fried with green and red peppers for a richer flavor!

Wash the fresh pork belly by repeatedly rubbing it inside and out with flour and vinegar.
Put the washed pork belly into water, add scallions and peppercorns, bring to a boil over high heat, then simmer for ten minutes, remove and wash.
Take the old brine out of the refrigerator and defrost it in advance.
Add two bowls of water to the thawed brine, dry red pepper, light soy sauce (leave a little), dark soy sauce, rock sugar, Sichuan peppercorns, tangerine peel, ginger slices, cumin grains, star anise, and bay leaves and bring to a boil over low heat for ten minutes.
Add the pork belly and simmer over low heat for an hour.
Remove the pork belly and cut into shreds.
Wash the green and red peppers and cut into small pieces.
Heat oil in a pan, add shredded tripe and stir-fry for a minute.
Leave the base oil, add green and red pepper and ginger shreds, stir-fry, and add a little salt.
Add the shredded belly, continue to stir-fry over high heat for two minutes, top with a little light soy sauce, stir-fry evenly, turn off the heat and serve on a plate.