1. Slice ginger and garlic, garlic sprouts, and dry chili into sections.
2. Pork belly under cold water, add green onion, ginger and cooking wine.
3. Cook the pork belly until the chopsticks can easily penetrate and remove the cold water.
4. Cut the cooked pork belly into thin slices.
5. Pick up the frying pan, add the pork belly at 50% oil temperature, fry the rolls and remove them.
6. Add ginger, garlic, dried chili, and tempeh and stir fry until fragrant.
7. Add in glutinous rice, chili, bean paste, and stir-fry the pork belly evenly.
8. Add chicken essence, monosodium glutamate, light soy sauce, vinegar, cooking wine, sweet noodle sauce to taste.
9. Add garlic sprouts and stir-fry until broken, add water starch to thicken the pot and set it on a plate.
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