Materials:
Pork belly 500 grams
Okra 15
Waxy dried pepper
A small piece of ginger
Garlic half head
A tablespoon of bean paste.
Light soy sauce, salt, starch, cooking wine, a little sugar.
First cut the pork belly into thin strips, put it in a clean bowl, add soy sauce, cooking wine, sugar and starch and marinate for about ten minutes.
Remove the pedicle of the treated okra, cut it into pieces obliquely and put it on a plate for later use.
Wash the small red pepper and cut into sections. Slice garlic and shred ginger.
Put a little oil in the pot. The oil temperature is about 80% hot, and the marinated pork belly is added. Stir-fry the fire and turn to medium fire. Stir-fry the pork belly until it is slightly cooked, and put it out for use.
Brush the pan with more oil. When the oil is hot, add garlic slices, shredded ginger and red pepper and stir-fry until fragrant. Stir-fry for about half a minute after frying.
Put the sliced meat back into the pot, continue to stir-fry, then add the okra, stir-fry for one or two minutes, add a tablespoon of bean paste, and add soy sauce and salt to taste at this step. Continue to stir fry for about two minutes and then take out the pan.
Out of the pot! Super fragrant.