Cut the fatty pork into chunks and slice the lean pork (such as shoulder butt) into thin pieces.

Place the pork in a bowl to marinate with half a tablespoon of dark soy sauce and 2 tablespoons of cooking wine. Add 1 tablespoon of salt and 1 tablespoon of cornstarch, mix well by hand.

Add a small amount of oil and mix again until evenly coated.

Remove the stems from 2 green chili peppers and cut them into small pieces. Crush and peel 4-5 cloves of garlic and set aside.

Directly add the green chili peppers into the pan without oil. Stir-fry the chili peppers until the skin becomes blistered, then set them aside.

Add the fatty pork to the pan and render out the fat, then add the lean pork and stir-fry until it changes color.

Add fermented black beans and garlic, stir-fry until fragrant. Add 1 tablespoon of chicken powder, half a tablespoon of sugar, 1 tablespoon of dark soy sauce, and 1 tablespoon of oyster sauce.

Stir-fry everything evenly, then add the green chili peppers back in. Stir-fry for another 2-3 minutes, and it's ready to serve.