1. Prepare the vegetables, remove the roots of the onion, and cut into strips lengthwise
2. Slice carrots and red peppers
3. Remove the stalk and slice the shiitake mushrooms, and tear the cabbage into small pieces
4. Slice pork belly
5. After preheating the pan, add oil and fry the pork belly
6. Stir-fry until the surface is slightly yellow, and after the fat escapes, put it aside and set it aside.
7. Add onions and mushrooms and sauté until fragrant
8. Fry until the onion is slightly transparent, add carrots
9. Pour the washed and drained udon noodles
10. Pour in soy sauce, mirin, shochu, broth, and stir fry
11. Add cabbage and red sweet pepper when it's almost fried, then return the fried pork belly to the pot
12. Sprinkle the chopped green onion before out of the pan, and out of the pan
13. Add red ginger to embellish and relieve greasiness, sprinkle with katsuobushi flowers and chopped green seaweed
Tips:Tips:
1. In terms of meat selection, the pork belly is more fragrant and more fragrant;
2. When frying the pork belly, try to fry it for a while, let the fat in it come out as much as possible, so that it will not be too greasy to eat;
3. The amount of broth added when frying the udon depends on how dry and wet the udon is in the pot.
