1. Tear the cabbage into small pieces, wash and control the moisture
2. Slice the pork belly, chop the tempeh, and cut some green onions and ginger for later use. (Dried chilies can be broken if they like to be spicy. My family can’t eat it too spicy, so I didn’t break it)
3. Put the sweet potato vermicelli in boiling water and cook for a few minutes until it is cooked through and has no hard cores.
4. Put the boiled sweet potato vermicelli into cold water and let it pass to prevent sticking.
5. Put the bottom oil in the pan, add the sliced pork belly and stir fry
6. Stir-fry until the pork belly changes color and spit in oil, add the chopped green onion, ginger, dried chili, and tempeh and stir fry for a fragrance
7. Add 1 teaspoon of dark soy sauce after sautéing the flavor
8. Stir fry pork belly to color
9. After the pork belly is colored, put in the cabbage with controlled moisture
10. After the cabbage is slightly softened, add the sweet potato vermicelli with controlled moisture content and stir fry evenly.
11. Add 1 teaspoon of oyster sauce, a pinch of salt, chicken powder
12. Stir fry again to evenly turn off the heat
