1. Half a cooked belly and set aside.
2. Cut the pepper into diagonal sections, and peel the garlic for later use.
3. Soak the fungus, wash and tear it into small pieces.
4. Cut the cooked belly into strips or slices.
5. Heat the pot into the oil and add the garlic to a low fire. Stir fry slowly until the aroma is achieved.
6. Slice the sour bamboo shoots for later use.
7. Stir the garlic until golden brown.
8. Fry the pork belly for a while.
9. Add fungus and stir fry evenly.
10. Add bamboo shoots and stir fry evenly.
11. Bring an appropriate amount of water to a boil, add sugar, light soy sauce, pepper, and oyster sauce to taste.
12. Until the soup is thick, pour in a thin layer of water and starch to thicken it.
13. Plate.
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