One pickle, 300g pork belly, half onion, 2 tablespoons garlic, 2 cold rice, 2 eggs, salt bow (salt can be replaced by 1 teaspoon) 1 teaspoon, and pepper/kloc-0.

working methods

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1: Wash and dry pork belly, remove pigskin first, and then cut into pieces.

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2: Mix chopped pork belly with marinade and marinate for 10 minute.

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3: Peel and shred onions.

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4: Slice the kimchi first, and then dry the juice for later use.

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5: Heat the wok, add some oil, add garlic and saute until fragrant, then add onion and saute until fragrant.

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6: Stir-fry the pork until it is slightly burnt.

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7: Wash the pot, then heat it, add some oil and stir-fry the kimchi.

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8: Add onion and pork belly and stir well. Finally, add cold rice and stir well. Try it first. If it is too sour and sugar, add some salt and stir until the rice becomes hot and dry.

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9: Heat another small frying pan (or clean the original pan), add some oil after heating, fry the eggs to your liking, and serve with rice noodles.