1. Take 50g dried tribute vegetables and soak in water.
2. 50g dried tribute vegetables, 170g after soaking!
3. Dice the long soaked tribute vegetables.
4. 120g pork belly, diced.
5. Add a small amount of oil to the pot, stir until the pork belly is oily, add an appropriate amount of chopped pepper and saute until fragrant.
6. Add 1 tablespoon of cooking wine, 1 teaspoon of soy sauce, collect the soup on high heat, and serve.
7. Wash the wok, add a teaspoon of oil and stir the chives, ginger, garlic.
8. Add the diced vegetables and stir fry twice, add the fried diced meat, add a spoonful of Zhu Hou sauce and stir fry, taste the taste first, and then add an appropriate amount of salt for seasoning before serving.
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