1. Put water in the pot, add star anise and ginger to boil, put in the cleaned pork belly, and cook for a while, as long as the chopsticks can be inserted.
2. Wash the cooked pork belly and cut it into thin slices. The thinner the better. It will taste delicious when it is fried. In this step, I freeze the cooked pork in the refrigerator for a while, so it's very easy to cut and cut very thinly.
3. Prepare the side dishes.
4. Cut pepper into sections, slice ginger, and cut garlic diagonally.
5. Put oil, pepper, stir-fry on low heat.
6. Stir-fry the peppercorns for a fragrance, remove them, turn on high heat, add the pork slices, stir fry, stir out the oil, and serve.
7. Fried pork slices.
8. Leave the oil in the pot, stir-fry the red oil in the lower Pixian bean paste and soybean paste over low heat.
9. Add the tempeh and use low heat throughout the process.
10. Add the cut garlic and chili, and stir fry the ginger slices.
11. Put the meat slices in and out.
12. Add rice wine, chicken essence, oyster sauce, seasoning, and stir fry quickly.
13. It's out of the pot, let's eat.
Tips:Because this dish contains bean paste and soybean paste, there is no need to add salt.
