1. Put water in a pot to boil, add sliced ginger, green onion, pepper, cooking wine, cook for 1 minute, add pork belly
2. Cook on medium-low heat for 10 minutes until 7 is ripe, remove it, rinse with cold water, and cut into thin slices (the thinner the better the taste)
3. When cooking the pork belly, prepare the ingredients for stir-frying: sliced green onion, sliced garlic, sliced ginger
4. Cut red and green peppers diagonally into pieces
5. Add oil in a hot pan (a little bit more), heat up on a low heat, add the sliced pork belly, stir-fry to get the oil, remove the golden brown on both sides and set aside
6. Leave the oil in the pot, heat it on a low heat, add the shallots, ginger slices, garlic diced, and pepper
7. After stir-frying the aroma, add the fried pork belly, 1 tablespoon of Laoganma chili sauce, 1 tablespoon of yellow sauce, and stir-fry evenly
8. Add a little water, stir-fry evenly on high heat until the water is dry, then it can be out of the pan
9.
10.
11.
12.
13.
