Practice, the first step is to soak the mushrooms in water in advance, then wash them, cut each mushroom and cut it in half. Wash the pork belly and cut it into pieces. Peel and wash ginger and garlic, and cut into thin slices.
Step 2, put the mushrooms in the pot, blanch them, then pass them with cold water and drain the water. Clean the dried chili, and cut into sections. Step 3, heat the oil in the pot, stir-fry the ginger and garlic in the pot, and stir-fry the fragrance. Stir-fry pork belly until it changes color.
Step 4, stir-fry pork belly, add water, cover the pot and cook for a while.
Step 5, wait until the water is almost dry, stir-fry the mushrooms together with the pork belly, and stir-fry the mushrooms until they are flat. Step 6, add salt, soy sauce, a little vinegar and cooking wine, stir-fry for two minutes, and fully taste. Step 7, add clear water, submerge the mushrooms and pork belly, and stir-fry the dried peppers slightly.
Step 8, cover the pot and cook it for about half an hour, stir-fry several times in the middle. Step 9, when there is not much soup left, collect the juice on high fire, add a little sugar and stir-fry, and take it out.