1. Wash the pork belly, put ginger, green onions, cooking wine in a pot under cold water, boil on high heat, remove the froth, and cook for about 20 minutes on medium heat to remove;
2. After letting cool, take part and slice;
3. Add bread crumbs and mix well.
4. Cut off the roots of dried tea tree mushrooms, soak in warm water for about an hour;
5. Squeeze out the water and cut into sections.
6. Soak green and red peppers and cut into pieces;
7. Cut small green onions.
8. Boil the oil to 60 to 70% heat, pour in the tea tree mushrooms and deep-fry the water to remove;
9. Add the meat slices and fry until the skin is hard and remove.
10. Save the base oil, sauté the bean paste, pickled peppers, sugar, and Chinese pepper over low heat until fragrant;
11. Pour in tea tree mushrooms and pork slices and stir-fry evenly;
12. Add green onions and chicken essence;
13. Just turn it evenly.
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