1. Mix the chopped green onion and ginger with the mashed pepper, add salt, sugar, and five-spice powder to taste, and evenly wrap it on a moderately thick slice of pork belly.
2. Break up the eggs and transfer them into the seasoned meat.
3. Add the sweet potato starch and stir until there is no powdery lumps, so that the egg liquid is fully infiltrated into the meat slices, and let it stand for more than 30 minutes.
4. Boil the oil pan to 60% heat, add the meat piece by piece, paying attention to the state of the meat. Fry it until golden brown and immediately remove it and let it dry for a while, then put it in the pan again and re-fry for 30 seconds to force out the oil inside and make the crispy meat more crispy.
5. Put the green onion, ginger, and garlic in a frying pan until fragrant, add the peeled and cut tomatoes, and fry until soft and juicy.
6. Turn the fire to a small fire after water injection.
7. Add soaked black fungus and Chinese cabbage.
8. Add the fried crispy pork, cover and simmer for 10 minutes, add some salt, sugar, pepper, and a little vinegar, and you're done!
