1. Prepare materials.
2. Cut green onion and dried chili into sections.
3. Sliced pork belly.
4. Pick off the yellow leaves and rotten leaves of the small moss, wash and cut into sections.
5. Bring water to a boil in a pot, and blanch the cut moss in the water. This season the moss is very tender, so let it out in the water, turn it over a few times and evenly heat it to turn into emerald green, and then take out the dried water after putting it in cold water.
6. Heat the pan with cold oil, add the pork belly and stir-fry on low heat until the oil comes out slightly.
7. Turn to high heat and add chopped green onion and dried chili to explode the aroma.
8. Add a little soy sauce to mix.
9. Add the moss, stir fry a few times, add salt and chicken essence to taste, and pour the sesame oil on it to get out of the pan. In spring, the moss is tender and blanched, and it is ripe after a few stir-frying.
10. It's on the table, prepare the rice.
