Accessories: 4 green and red peppers, 0/0 onion/kloc, 8 soaked auricularia auricula, 0/0g onion/kloc, 0/0g ginger/kloc, 0/0g garlic/kloc, and 30g sauce.

1. First, wash the pork belly, steam it with the onion, ginger slices and cooking wine in a steamer for about 20 minutes until it is cooked.

2. Take it out and let it cool, then cut it into pieces with a knife about 0.3 cm thick, then heat the oil, fry it in a pot until it is light yellow, and take out the dry oil for later use.

3. Prepare onions, ginger and garlic.

4. Wash the cabbage and tear it into pieces by hand.

5, onion peeled and washed, cut into pieces for use. Soak in water before cutting to avoid burning eyes.

6. Cut the green pepper and red pepper into blocks for later use.

7. Soak the auricularia auricula with clear water and remove the roots.

8. First, heat the pan, add a little cooking oil, ginger slices, garlic slices and onion slices, then add onion slices, green and red pepper slices, black fungus slices and cabbage slices in turn and stir-fry for about 20 seconds, then add the fried pork slices and stir-fry evenly.

9. Finally, add the sauce and mix well. Cover the pot and stew for 10 second.