1. Pork belly in cold water pot, add green onion ginger and cooking wine, and cook until bloodless water flows out with chopsticks.
2. Remove and let cool and cut into 2-3 mm thick slices.
3. Tear the cabbage into slices, cut the sharp pepper and millet chili into diagonal slices, slice the green onion and garlic, and chop the tempeh.
4. Add a little oil to the pot, stir-fry pork belly slices over medium-low heat, and part of the oil.
5. Stir-fry the pork slices until slightly yellow, then add the onion and garlic and saute until fragrant.
6. Add minced tempeh and stir fry until fragrant.
7. Add a tablespoon of Pixian Douban and stir-fry for the red oil.
8. Turn to high heat, add cabbage and stir fry until soft.
9. Add appropriate amount of sugar and salt, add sharp pepper and millet pepper, stir fry until broken.
Tips:1. Pork belly cold water pot can fully cook out the dirt, adding cooking wine can remove the fishy meat.
2. Don't cook the meat for too long, otherwise it will break when it is fried. Boil until no blood flows out.
3. Chopped tempeh can make the taste easier to fry.
4. When stir-frying pork belly, add a part of the oil to make the vegetables less greasy.
5. When frying tempeh and Pixian Douban, keep the fire low to avoid sticking the pot.
6. Pixian watercress is relatively salty, please take it into consideration when adding salt at the end.
