Wash the pork belly, boil it in a cold water pot, remove the blood, add the onion, ginger, a small amount of pepper, garlic to cook the fragrance
Cook for about 10 minutes, the meat is broken and you can use the chopsticks to put it into the meat.
Cut the garlic moss, cut the red pepper, roll the onion, ginger and shred
After the pork belly is cool, it can be cut into cold water.
Heat the wok into the oil, add the pork belly slices and fry for a while, fry a portion, fry until the meat slices become transparent.
Push the pork belly on the side of the pot, add the onion slices, ginger and a small amount of pepper to sauté the sauté, then add the bean paste to fry the red oil.
Stir the meat with the bean paste and add the cooking wine, sweet sauce, and white sugar.
Add soy sauce, garlic moss, red pepper slices, and finally add chicken and stir fry.
This dish uses bean paste and sweet noodle sauce, which are all salty. I didn't put salt again, and I feel salty. You can adjust to your taste.