The taste of the okra is what I experienced in the side dish of Thai food. I really love it. The smooth and crunchy pork belly is not only not greasy, but also has a weak sense of existence. So this method is suitable for eating vegetables. If you have no meat or even a big mouthful of meat in summer, please remember to use the meat for *2 and stir-fry time /2.
Pork belly slices (predator cut thicker, afraid of greasy cut), put in the pot
Add soy sauce, cooking wine, black pepper (must be put less!), pickled with sugar for 10min
Okra washed to the tail, obliquely cut thick
Persimmon pepper shredded
Garlic chopped garlic, pepper cut a knife
Put a drop of oil in the pot, then add the pork belly and fry until the meat is discolored and tired.
Put the garlic and pepper, turn the saute twice into all the vegetables, stir fry together
Put in soy sauce, salt seasoning Done!