1. Cut the pork belly into large slices with a knife.
2. Wash the garlic sprouts and cut into small pieces.
3. Put the pork belly slices in the pot and stir fry.
4. Stir-fry the pork slices until golden brown, then add chopped green onion and tempeh hot sauce.
5. Pour the garlic sprouts into the pot and continue to stir-fry, add salt, and stir-fry the chicken essence.
6. Put the oil in another pot, and when it's 50% hot, put the small steamed buns on a low fire and fry them until they are golden brown.
7. After the steamed buns are dried, they are cut with a knife opening from about a quarter of the upper part.
8. Dig out the excess steamed buns from the steamed buns and avoid using force to form a box shape.
9. Put the pork belly and garlic sprouts in the steamed bun boxes and put them on the plate.
Tips:The steamed buns must be fried first and then cut.
When putting the fried dishes into the steamed buns, it is best to use chopsticks or a small spoon to do it a little bit. Don't leave the stir-fried vegetables on the edge of the steamed bun box, which will affect the appearance.
