1. Wash cabbage and onion, cut into appropriate size, wash bean sprouts
2. Garlic cloves, sliced pork belly
3. Mix oyster sauce, light soy sauce, and sake to make a sauce
4. Bring water to a boil, add the udon noodles and blanch for 1 minute to remove and drain.
5. Stir-fry the garlic slices with hot oil in a wok, add pork belly and fry until white
6. Put the onion and fry until 7 minutes cooked
7. Add cabbage and bean sprouts and stir-fry until broken
8. Pour in the udon noodles, drizzle with the sauce, stir fry evenly
9. Sprinkle with pepper and stir-fry, transfer from a pot to a plate, and put Shanghai Tess to decorate.
Tips:1. You don't need to cook the udon for too long, just boil it for about 1 minute.
2. It is also good to use bacon or beef instead of pork belly. If there is no sake, use a little low-alcohol liquor.
3. As a decoration, the seaweed shreds does not have a great influence on the taste, and it can be left on.
