1. Dice pork belly, pepper and dried bean curd, and serve.

2. Heat the wok with proper amount of oil, add pork belly, stir fry until the color turns white, and pour in a little yellow wine.

3. Add dried beans and stir-fry for a few seconds, then add edamame peppers and stir-fry for 3 minutes. Stir-fried with bean paste.

4. Finally, cover the ingredients with water and boil them. Switch to medium heat until the water is almost there. Add chicken essence, stir-fry and plate.