1. Prepare cabbage, pork belly, green and red pepper
2. Wash the pork belly and cut into thin slices, marinate for a while with cooking wine; cut the cabbage into two, remove the middle stalk, lightly pat the cut surface of the cabbage with a knife, tear it into evenly sized pieces by hand, wash and drain for later use
3. Wash the green and red peppers and cut into pieces, prepare appropriate amount of garlic, dried chili pieces, a spoonful of tempeh, and a spoonful of soy sauce
4. Heat oil in a pan, add pork belly slices, stir fry out lard, add garlic, fry the garlic, add dried chili, add tempeh, stir fry evenly
5. Add the cabbage and stir-fry until the cabbage becomes soft
6. Add soy sauce, add soy sauce along the side of the pot, stir fry evenly
7. Add an appropriate amount of salt and a teaspoon of white sugar, stir fry a few times
8. Finally, add the green and red peppers, stir fry the green and red peppers, and sprinkle with a little chicken essence to serve
