1. Potato slices. Cut green onion and garlic slices.
2. Cook the pork belly in a pot under cold water until half-cooked, then remove and slice it for later use.
3. Deep fry the potatoes lightly and remove them for later use.
4. Put oil in the pot, then add chopped green onion, garlic slices, and then add a large spoonful of Pixian watercress, stir-fry the red oil over low heat.
5. Add pork slices and stir fry,
6. Then pour the cooking wine.
7. Stir fry until slightly rolled, then add some tempeh.
8. Then pour in the potatoes and stir-fry evenly, add some sugar to enhance the flavor.
9. Sprinkle some chopped green onion to serve.
Tips:After frying the potatoes, the taste is better and sweeter. It can be omitted if it is troublesome.
