1 Cut the purchased ready-made braised pork belly into shreds. In this bowl is a whole pork belly, only half of it is used after cutting.

2 Prepare lettuce, peel and cut into slices.

3 Shred the ginger, dice the green onion, slice the garlic, and cut the green pepper into cubes.

4 Put the pot on the fire and add salad oil. When the oil is 80% hot, add shredded ginger, chopped green onion and garlic slices and fry until fragrant.

5 Then add the lettuce slices and stir-fry evenly. When the lettuce slices change color slightly, add the pork belly, add balsamic vinegar and a small amount of salt and stir-fry evenly.

6 When the lettuce is mature, add the green pepper and stir-fry until cooked. Remove from the pot and serve on a plate.

Step 1: First, wash the pork belly. This step is very important. Whether it is washed well or not will directly affect the quality of the finished dish. After cleaning the contents and other impurities from the fresh pork belly, drain the water, turn it inside out, place it in a larger container, put a few tablespoons of salt, rub it repeatedly for a few minutes, and then rinse the salt with clean water. .

Step 2: Pour one-third of the bottle of vinegar, rub it repeatedly for a few minutes, and then rinse the vinegar with clean water.

Step 3: Add a few tablespoons of salt and rub again.

Step 4: Wash until the mucus on the pork belly completely disappears, then rinse with clean water.

Step 5: Pour one-third of the bottle of vinegar again. (Using vinegar is the biggest mistake. After washing with vinegar, there will be no fragrance after cooking. The correct way is to use salt and flour or green onion leaves.)

Step 6: Rub again for a few minutes, and then use clean water Rinse well.

Step 7: Turn the pork belly over, tear off all the fat tendons on it, and rinse it clean. At this point, the belly cleaning is complete. The stomach washed out in this way will never have any odor after being passed through the water in the next step.

Step 8: Take half a pot of water, put a piece of old ginger in it, put the cleaned pork belly in when the water boils, and pour half a bowl of rice wine into it (just put the pork belly and half a bowl) Rice wine, you can’t tell the water has boiled, sorry!) Boil it.

Step 9: Lower the heat to medium, cook the pork belly for about ten minutes, remove and cool, then carefully scrape off the white rough skin, and then wash it.

Step 10: Cut into strips and set aside.

Step 11: Cut the lettuce heads into strips.

Step 12: Cut some white pieces of scallion into pieces, and pat a piece of old ginger.

Step 13: Clean the wok, heat it up, and put in a lump of lard (side oil is the first choice). Only lard is fragrant.

Step 14: Add green onions and ginger and stir-fry. After the strong smell of ginger and scallions comes out, pick up the ginger and scallions and throw them away.

Step 15: Put the tripe strips into the pot and fry briefly.

Step 16: Add water to cover the noodles, and add two tablespoons of pepper water (Be sure to add pepper water, do not use peppercorns or pepper powder. These two will affect the quality of the finished dish. It is not good to say the peppery taste. It still doesn’t come out. (See the last part of the post for how to make pepper water). Rake the belly strips over medium heat.

Step 17: Remove the lettuce heads, add salt and chicken essence.

Step 18: When the lettuce heads are cooked and the soup is still thick, thicken the gravy and serve. (The lettuce heads are just cooked and past the core. It is not advisable to cook them too much, otherwise they will not taste good. You can use sugar-free lotus root starch to thicken the gravy, which will make it look better.)