Accessories: 4 pieces of green and red pepper, 4 pieces of onion 10, 8 pieces of soaked auricularia, onion10g, ginger10g, garlic10g, and 30g of sauce.

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

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

3. Prepare onion, ginger and garlic.

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

5, onion peeled and washed, cut into pieces for later use. Soak it in water before cutting, so as not to burn your eyes.

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

7. Soak the black fungus with clear water and remove the roots.

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

9. Finally, add the sauce and stir well, cover the pot and stew for 10 second, then take out the pot and put it on the plate.