1. First wash the pork belly, steam it in the steamer with the green onion, ginger slices and cooking wine for about 20 minutes until fully cooked, take it out and let cool, then use a knife to cut into slices about 03 cm thick, and then heat the oil. Fry in the pan until light yellow, then remove the dry oil for use.
2. Prepare green onion, ginger and garlic.
3. Wash the cabbage and tear it into slices by hand.
4. Peel the onions, wash them, and cut into chunks for later use. (When cutting, soak it in water first, so as not to make your eyes hot)
5. Cut the green and red peppers into chunks for later use
6. Soak the black fungus with water and remove the roots
7. Heat the pot first, add a little cooking oil, sliced ginger, sliced garlic and green onion and stir fry together until fragrant, then add sliced onion, green and red pepper, black fungus and cabbage, and stir fry together for about 20 Seconds, add the fried twice-cooked pork slices and stir-fry evenly.
8. Finally, add the sauce and stir-fry evenly, cover the pot and simmer for 10 seconds before being out of the pot and plated.
Tips:Tip 1: Buy fresh, fat and even pork belly. It is better to put some rice wine or cooking wine when steaming. After the meat is steamed, let it cool before cutting. This will cut the whole meat and will not damage the appearance of the meat.
Tip 2: Put the sauce for the twice-cooked pork last, so that the taste will be better.
