1. All ingredients are ready.
2. Wash the pork belly and cut into thin slices, add cooking wine, light soy sauce, vinegar (a few drops of vinegar), salt and marinate for 15 minutes.
3. Wash the bitter gourd, cut open to remove the flesh, and slice it for later use.
4. Heat the wok and pour the cooking oil.
5. Put two spoons of bean drum into the pot and stir fry.
6. After sautéing the aroma, pour the onion, ginger, garlic and saute.
7. Add the marinated pork belly and stir fry. Stir the pork belly constantly to prevent the pig skin from sticking to the pan, fry it until it changes color, and stir up the oil.
8. About 3 minutes, when the pork is dry and slightly crispy, add bitter gourd and stir fry quickly.
9. After the bitter gourd is broken and discolored, add a small amount of salt and chicken essence, turn off the heat and put it on the plate.
Tips:1. If you are afraid that bitter gourd will be too bitter and affect the taste, you can blanch the bitter gourd first to greatly reduce the bitterness. But the good thing about us is this sharing of hardships, hehe.
2. The pork belly needs to be fully stir-fried to get the excess fat out, and the meat will be more fragrant.
