1. Wash the green peppers and cut into shreds, wash the shiitake mushrooms and cut into small pieces, cut the pork fat into thin slices, slice the pork belly, and cut the green onions into small pieces.
2. Put the fat in the pan when it is slightly hot, and slowly fry the lard over a low heat until the fat is charred and dry.
3. Add pork belly, green onions, and sauté
4. Add hot peppers, shiitake mushrooms, salt, light soy sauce, and stir-fry for half a minute.
5. It is better to let cool boiling water (filtered water) and submerge all materials.
6. After the pot is boiled, use cold boiling water (filtered water) to adjust the starch, pour it into the stewed soup, stir evenly and turn off the heat.
7. In a separate pot, boil the water to the bottom, stir evenly with chopsticks (to prevent the noodles from sticking together), boil the pot for half a minute to remove the slim pieces, and pour the marinade.
Tips:Put more salt in it, or the braised soup will be lighter. The thickening is to make the marinade thicker.
