1. Wash and cook the pork belly, add cooking wine in the water, and remove the fishy ginger slices.
2. Shred the carrots while cooking the meat.
3. Shred the lettuce. Shred the tender ginger and pepper.
4. Seaweed shreds are cooked.
5. The shredded carrots and lettuce are marinated in salt for about 5 minutes, and then the juice is poured. Garlic and ginger are minced. Then mix kelp shreds, tender ginger shreds, chili shreds, carrot shreds, green bamboo shoots, and other seasonings such as minced ginger and garlic. At the same time, leave a little kelp shreds for later use.
