Pork belly 250g

Self-pickled sour bamboo shoots 250g

Proper amount of oil

Salt 2g

Rice wine 3g

Finger pepper 1 piece

Rock sugar 6g

Garlic 5g

Proper amount of soy sauce

Ginger 3g

1. Prepare all ingredients (sliced pork belly, sliced sour bamboo shoots, shredded peppers, sliced garlic and sliced ginger) for later use.

2. Pour a small amount of oil, ginger slices, garlic and streaky flowers into the pot after heating, and fry over low heat.

3. Fry the pork belly on both sides until it is slightly yellow, then add rice wine and salt (sour bamboo shoots are salty, so there is no need to add too much).

4. Add sour bamboo shoots and stir-fry for 5 minutes.

5. Add appropriate amount of boiling water and old rock sugar.

6. Add soy sauce, cover and cook for 15 minutes.

7. Cook until the juice is almost collected, add shredded pepper and stir well to serve.