Fried Pork Belly with Kimchi
                            
                                1.
                                Preparation of main raw materials.
                                    
                            
                            
                                2.
                                Ingredients are prepared.
                                    
                            
                            
                                3.
                                Cut the cured pork belly with a knife.
                                    
                            
                            
                                4.
                                Pickled radish, pickled pepper, garlic, and green garlic are all changed to knives.
                                    
                            
                            
                                5.
                                Pour edible oil into the pot to make pork belly 50% hot.
                                    
                            
                            
                                6.
                                Stir-fry the aroma and serve it for later use.
                                    
                            
                            
                                7.
                                Then add the millet pepper and stir-fry with garlic.
                                    
                            
                            
                                8.
                                Fry out the fragrance.
                                    
                            
                            
                                9.
                                Soak radish and green pepper and stir fry.
                                    
                            
                            
                                10.
                                Stir fry for about 2 minutes.
                                    
                            
                            
                                11.
                                Stir-fried pork belly before serving.
                                    
                            
                            
                                12.
                                Pour in the light soy sauce.
                                    
                            
                            
                                13.
                                Add green garlic.
                                    
                            
                            
                                14.
                                Season with chicken powder.
                                    
                            
                            
                                15.
                                Stir-fry quickly and evenly, just out of the pan.
                                    
                            
                            
                                Tips: 
                                1: Cook pork belly with water in advance, or steam it over water.
 2: Kimchi and pork belly have salty taste, no need to add salt later.
 3: The time for frying kimchi in the pan should not be too long to avoid losing the crispy taste.