1. Chop the old ginger, green pepper, soaked chili, soaked cowpea into sections, sliced garlic, sliced ginger
2. Put a small amount of oil in the pan, add pork belly, stir-fry on medium heat for three minutes, add a small amount of salt when sautéing, to avoid the oil from popping
3. Stir-fry the pork belly and put it on a plate for later use, leave the remaining oil in the pot, add the chopped condiments, add the bean drum, pepper, and soy sauce
4. Finally, pour the pork belly, add a little MSG when you start the pot, and you can serve it on the plate.
Tips:When frying pork belly, be careful not to be scalded by the oil. Add a little salt to prevent the oil from exploding. The kimchi itself is relatively salty, so you don’t need to add salt when you start the pot.
