1. Wash the garlic sprouts and cut into sections, slice the meat, and chop the garlic for later use.
2. Soak the fungus in warm water for half an hour, wash it off, break it into small pieces for later use.
3. Heat the pan, add the fat and squeeze the oil, add the pork belly and stir fry for a while.
4. Add the garlic sprouts and stir fry for half a minute.
5. Add salt and stir-fry the light soy sauce for half a minute.
6. Put the fungus and continue to fry for another minute.
7. Add the chopped chili and stir fry for half a minute, then turn off the heat.
Tips:The garlic white of the garlic sprouts is easier to taste when patted with a knife.
