1. Wash the pork belly and cut into pieces.
2. Prepare sauce: 1 spoon of Dandan bean paste + 1 spoon of June fragrant bean paste + 2 spoons of soy sauce + 4 spoons of cooking wine + appropriate amount of chili powder, white pepper, and pepper oil (add a little according to your taste)
3. Heat the pan with cold oil, pour in the cut pork belly and stir fry.
4. Stir-fry until golden brown (if you don't want the fat to be too greasy, you can stir-fry more to get more oil)
5. Pour in the prepared sauce and stir fry evenly.
6. Add water (hot water is better) to submerge the pork belly, add some dried chilies, cover the pot, turn to medium heat, and let it stuff for 20 minutes.
7. Uncover the lid, turn to high heat, and stir fry to collect the juice.
8. Sprinkle onion and serve.
