1. Put the cold water of pork belly in a boiling pot, bring to a boil on high heat, change to medium heat, and cook until the chopsticks can be pierced through.
2. Remove and drain the water and cool to room temperature.
3. Change the sharp pepper to a small hob, cut the onion, ginger, and garlic into small pieces, and slice the pork belly.
4. Warm oil in a pan, add a little oil, add pork belly, and sauté pork slices on medium and small heat.
5. Stir until the fat is rolled and the oil is rolled, and the meat slices are slightly yellow. Remove and set aside.
6. Leave the bottom oil in the pot, add the bean paste, and let it fragrant.
7. Add ginger, shallot and garlic and continue to fry on low heat to produce red oil.
8. Add meat slices and chili, stir fry, add a spoonful of soy sauce, (add a little salt after tasting the saltiness), sprinkle with a little sugar to improve the flavor, turn off the heat and start the pot.
9. Finished product.
