Materials/Tools: Soybean sprouts, shredded pork cake, pork belly, oyster sauce, pepper, rice vinegar, chopped green onion, pepper, iron pot and spatula.

1. First, we cut the pie we bought into filaments, and we can also buy ready-made filaments when we buy cakes.

2. Buy half a catty of mung bean sprouts and soak them in salt water for 30 minutes, because the bean sprouts will use bleaching powder for fermentation. When you buy it back, you must soak it in salt water, wash it with flowing water several times, and then take it out and control the water for later use.

3. Slice the pork belly into filaments, then put it in a bowl, add 2 spoonfuls of oyster sauce, soy sauce, sesame oil and starch to marinate for 10 minute, so that the meat will be marinated, and the fried meat will be soft and rotten, neither firewood nor greasy.

4. Put an appropriate amount of cooking oil in a hot pot, pour the shredded pork cake after the oil is hot, and fry the shredded pork cake until both sides are golden, so that the water in the shredded pork cake can be fried. After the shredded pork cake is fried and crisp, pour it out and control the oil for later use.

5. Add hot oil to another pot, pour the pork belly marinated in advance, stir-fry until the meat turns black, then add onion ginger and pepper to stir-fry until it is fragrant, pour in mung bean sprouts, stir-fry until the mung bean sprouts are short, then add shredded pork cake, add appropriate amount of pepper and salt, stir-fry evenly, and take out the pot for 3 minutes.