1. Wash the Chinese cabbage leaves and control the moisture;
2. Oblique blade into a slightly larger piece;
3. Cut the pork belly into thin slices;
4. Cut the green onion into sections, and cut the dried chili into sections;
5. Put sugar, vinegar, salt, starch and water into a small bowl together, and stir to form a sauce;
6. Start the wok, heat the wok with cold oil and stir-fry the pork belly over medium and small heat;
7. Stir-fry until the pork belly is spitting oil and the surface is slightly browned, add the green onion and pepper segments, and continue to stir-fry until the color of the pepper is dark maroon red;
8. Add slices of cabbage, turn to high heat and stir fry;
9. When the cabbage leaves become soft, add the sauce;
10. Stir-fry evenly, just lift the pan.
