1. Cut the pork belly into sections, put the ginger slices in a pot under cold water, and boil for another 20 minutes. Until the meat is fully cooked. Remove and let cool.
2. Cut green and red peppers into cubes and slice ginger.
3. Cut the pork belly into thin slices in the transverse direction to ensure that the meat slices are larger. The big spoon feels that the meat will have a big bite, hahaha
4. Heat the pork slices in the pot for three minutes and stir fry, add the ginger slices when the water is dry, add the cooking rice wine, about 2 teaspoons. Continue to stir-fry on high heat until the surface of the sliced meat is slightly browned, start rolling the slices, and take the sliced meat out of the pan. Leave a proper amount of oil in the pot.
5. Put the chopped side dishes into the pot, add appropriate amount of salt, and stir-fry on high heat until half cooked. Out of the pot
6. Return the stir-fried pork slices to the pot, add half a spoon of soy sauce and stir-fry, add Laoganma flavored tempeh chili, stir-fry.
7. Add the stir-fried side dishes to the pot and stir evenly to get out of the pot.
Tips:The pork belly purchased in the supermarket has been divided into long strips to ensure the taste. Cut the pork belly into your favorite segments and slice them horizontally after they are cooked. The slices of meat must be as thin as possible.
