A bowl of incense is also called "a bowl of dishes", "Hunan local dishes" and "eating meat with one's mouth", which is a famous dish in rural areas of Hunan. Specific practices are as follows:

Operating materials: pork belly, eggs, onions, ginger, garlic, green peppers, soy sauce, oil consumption, salt and cooking oil.

1. Wash all ingredients first, cut shallots into chopped green onions, mince ginger and garlic, and cut green and red peppers into circles for later use.

2. Slice the pork belly into a dish, add a little salt, a little soy sauce and a little oyster sauce and marinate evenly for a while. Beat three eggs into the bowl. Don't stir the eggs. This is the subtle difference of this dish, and friends who study it should remember it.

3. Add some cooking oil to the pot. The oil is hot, so pour the eggs in and fry them. Spread the yolk slightly with a spatula. Fry until shaped, turn over, fry into a big cake, and then take out the pot. Put the eggs on the chopping block, cut them into diamond-shaped pieces with a knife and put them on a plate for later use.

4. Heat oil in another pan, add onion, ginger and garlic until fragrant, then pour green and red pepper rings into the pan and stir fry, add a little salt and stir fry evenly, then add pork and stir fry for a while, pour a little cooking wine to remove fishy smell, then add eggs and stir fry a few times, add a little light soy sauce and stir fry oyster sauce until it tastes delicious.

5. A famous Hunan dish "A bowl of incense" is ready. This dish looks simple. As long as you remember its methods and steps, it will be particularly fragrant and delicious.