1. Prepare the required ingredients.
2. Ginger slices.
3. Peel and slice ginger.
4. Wash the red pepper and Chinese pepper and set aside.
5. Wash the pork belly and cut into mahjong-sized pieces.
6. Put ginger slices in a pot, pour water and bring to a boil, then add pork belly to blanch water.
7. Rinse the blanched pork belly with running water and dry it for later use.
8. Wash the thousand sheets, cut them into strips, and tie them into thousand sheets for use.
9. Put the blanched meat and stir fry without putting oil in the pan.
10. Stir-fried pork belly until golden brown and began to spit out oil.
11. Wash the pot, re-pour a small amount of olive oil into the sugar and start to fry the sugar color. Fry on low heat until the sugar melts and the color golden.
12. Add the sautéed meat and stir fry for color.
13. Add red pepper and pepper and stir-fry well.
14. Pour in steamed fish soy sauce and dark soy sauce and stir fry evenly.
15. Pour in boiling water that has no meat and bring it to a boil.
16. Transfer to a casserole and simmer the sauce over medium heat. The soup is half dry.
17. Pour the stewed meat back into the wok, add salt and chicken essence to taste.
18. Pour thousands of knots into the fire to collect the juice.
Tips:Thousand sheets are bean skins, and they are called differently in each place.
Be careful when tying a thousand sheets. After all, they are soy products, and they will be torn off with a little effort.
